Mexican Cornbread - cooking recipe

Ingredients

3 c. self-rising cornmeal
3 Tbsp. sugar
1 tsp. salt
1 1/2 c. grated Cheddar cheese
1 large onion, chopped
1 c. Wesson oil
1 1/2 c. sweet milk
3 eggs, well beaten
1 small can whole kernel corn
4 pods chopped jalapeno peppers

Preparation

Combine and bake in greased 13 x 9 x 2-inch pan or casserole dish for 30 to 40 minutes at 400\u00b0.