Mexican Cornbread - cooking recipe

Ingredients

1 c. yellow corn meal
1/2 tsp. soda
1/3 c. Wesson oil
1/2 lb. sharp Cheddar cheese, grated
1 small can cream-style corn
2 chili peppers, chopped (more if you like it hot)
1 tsp. salt
1 c. milk (buttermilk)
2 eggs, well beaten
1 medium onion, chopped

Preparation

Oil Pyrex dish.
Mix all together and pour in dish.
Bake until golden brown at 350\u00b0 for about 30 minutes.
This is not a real firm cornbread.
Can be reheated if placed in foil.