Mexican Cornbread - cooking recipe

Ingredients

1 jalapeno pepper (2 if you want it very hot)
3/4 c. mild Cheddar cheese
1/2 c. chopped onion
1/2 c. Wesson oil
pinch of salt
2 eggs
1 small can cream-style corn
1/2 c. buttermilk
1 1/2 c. self-rising corn meal
1 tsp. sugar

Preparation

Pour into a large black skillet and cook at 325\u00b0 for 45 minutes to 1 hour.