DRY:

2 c. yellow cornmeal
1 c. all-purpose flour
1 tsp. baking soda
2 tsp. salt
1 tsp. sugar

WET:

2 c. cream style corn (17 oz.)
2 med. onions, chopped
3 jalapen chili peppers (to taste), chopped
1/2 lb. sharp cheddar cheese, finely shredded
1/2 c. vegetable oil
4 eggs, slightly beaten
2 c. buttermilk

Preheat oven to 450 degrees. Grease 2 (8 inch) oven proof pans. In mixing bowl, combine dry ingredients. Stir in next 4. Combine remaining ingredients. Add to dry ingredients. Stir only until dry ingredients are moistened. Bake 25 to 30 minutes or until lightly browned. Remove from oven and let stand 5 minutes before cutting.

Serves 18 to 20.