JALAPENO CHEDDAR CORNBREAD

JALAPENO CHEDDAR CORNBREAD 2 cups yellow cornmeal 1 teaspoon salt 1 tablespoon sugar 2 teaspoons baking soda 1 1⁄2 cups grated sharp cheddar cheese 1 (15 ounce) can creamed corn 1⁄2 cup canned sliced jalapeno, drained 1 cup buttermilk 4 eggs, lightly beaten 3⁄4 cup unsalted butter, melted Preheat the oven to 375°F. Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray. In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda. Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend. Stir in the melted butter. Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean. Remove from oven and let cool in pan 15 minutes then cool on wire rack.