Mexican Cornbread

Ingredients:
- 1 c. cornmeal mix
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 c. sweet milk
- 1/2 c. salad oil (Wesson)
- 2 eggs, beaten
- 1 1/2 medium onion, chopped (1/2 to 1 c.)
- 1 c. cream-style corn
- 2 jalapeno peppers, chopped
- 1/2 lb. grated Cheddar cheese

Directions:
- Mix together and cook at 350° for 45 minutes.
- Make in a 10 x 13-inch pan.