Bread En Espanol

This recipe comes via a close friend of mine. We are making chili again tomorrow night. This is a perfect companion to the chili. There are so many varieties of this bread, but we like this one quite well.

Mexican Cornbread:

2 jalapenos, chopped finely (can use diced ones from the jar)
1 cup cornmeal
1 cup milk
1 can cream style corn
2 eggs
1 cup finely grated cheddar
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup oil

Preheat oven to 350 degrees. In a bowl, combine the cornmeal, with the oil and eggs. Stir in the milk and corn until well blended. Add the salt and the baking soda, combining well. Fold in the cheddar and jalapenos. Bake in a greased square baking dish for 40 minutes.