Robert Pearson's Corn Bread

Ingredients

• 4 eggs, lightly beaten
• 12 ounces buttermilk
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups coarse cornmeal
• 5 ounces corn oil
• 2 cups canned cream-style corn
• 2 ounces drained, diced jalapeno peppers
• 7 ounces grated Colby or longhorn cheese

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    403 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 8 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 11 grams protein; 94 milligrams cholesterol; 707 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eighteen fingers

Preparation

1. Combine the ingredients in a bowl in the order listed and stir just until blended.
2. Pour the mixture into a well-greased 7-by-10-inch baking dish.
3. Bake at 375 degrees for 30 to 35 minutes in the center of the oven. The cornbread should be lightly browned.
4. Cool and cut into fingers.

1 hour