Jalapeno Corn Bread

1 (8.25 ounce) can cream-style corn

1 cup yellow cornmeal

¾ cup buttermilk

½ cup corn oil

3 ounces shredded Cheddar cheese

3 eggs

2 jalapeno peppers, minced

1 teaspoon salt

½ teaspoon baking soda

2 tablespoons butter

Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven.

Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl.

Put butter into a 9-inch square baking dish.

Melt butter in preheated oven, 2 to 3 minutes.

Pour corn bread batter into the baking dish over melted butter.

Bake in preheated oven until golden brown, about 35 minutes.