1 1/2 c. cornmeal
3 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1/2 c. oil
1 c. buttermilk
1 c. diced onion
3 chopped jalapeno peppers
1 can cream style corn
1 c. grated Cheddar cheese

Heat oven to 400 degrees. Mix dry ingredients. Add all other, except cheese. Grease a 6 1/2 x 10 1/2 x 1 inch pan well (or large iron skillet). Sprinkle with cornmeal. Pour batter in and sprinkle with the grated cheese. Bake 40 to 45 minutes or until well done. Very moist cornbread. Can be frozen and reheated.