Hot Cornbread

2 eggs
1 cup buttermilk
1 cup cream-style corn
1/2 cup vegetable oil
1 cup (4 oz) shredded cheddar cheese
1 to 2 jalapeno peppers, chopped
1 cup yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. salt

In a mixing bowl, beat eggs. Add buttermilk, corn, oil, cheese and peppers. Combine cornmeal, baking soda and salt; stir into egg mixture. Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 30 minutes.

Yields: 16-20 servings.