Ingredients

• 4 tablespoons of butter (1/2 a stick)
• 1 1/2 cups buttermilk
• 1/4 cup blackstrap molasses
• 2 eggs, separated
• 1 1/2 cups medium grind corn meal
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1 jalapeno pepper, chopped fine
• 1/2 cup Romano cheese, grated

Method

1. Preheat oven to 400 F.
2. Melt butter in loaf pan in preheating oven.  Do not let butter burn.  Remove when melted and let cool.
3. Mix 2 egg yolks with buttermilk.
4. Mix corn meal, flour, baking powder, salt, pepper and cheese together.
5. Whip egg whites until stiff, but not dry.
6. Mix buttermilk egg mixture with corn meal mixture until just incorporated.
7. Fold in egg whites.  If mixture is too dry, add 2-3 tablespoons of buttermilk.
8. Pour mixture into pan.
9. Bake at 400 F for 35 minutes or until corn bread separates from sides and inserted toothpick comes out clean.
10. Let cool on a wire rake.  Serve hot or warm.