4 large eggs, lightly beaten
1 cup buttermilk
1 cup shredded Mexican blend or Cheddar cheese or more, if desired
2 cups frozen sweet corn
2 (6 oz.) package sweet cornbread mix
1 cup whipped butter
1 can (4 oz.) sliced Jalapenos, (optional.)
Heat oven to 375 F.
Heavily spray a 9 by 13 inch baking pan with non-stick cooking spray and set
aside.
Combine eggs, buttermilk, and cornbread mix in a large mixing bowl; stir
well.
Add cheese, corn, and Jalapenos to batter, adding a little of each
ingredient at a time.
Pour batter in to prepared baking pan and bake uncovered for 30 minutes or
until golden brown.
Spread whipped butter over cornbread and cool for 5 minutes.
Cut in to squares and serve.