5 c. cornmeal
6 tbsp. sugar
1 tsp. salt
8 tsp. baking powder
2 1/2 c. milk
2 eggs, beaten
1/2 c. vegetable oil
1 1/2 c. cream-style corn
1/2 c. chopped white onion
1/2 c. sliced jalapenos
5 c. grated cheddar cheese

Mix well cornmeal, sugar, salt, baking powder, milk, eggs, oil, corn, onion, jalapenos and cheese. Put mixture in a well-oiled 13 x9 x 2 inch baking pan. Bake in a preheated 400 degree oven until done, about 1 hour and 5 minutes.

The corn bread batter can be stored overnight. Combine all ingredients except baking powder. Do not mix. The next day, add the baking powder and mix the ingredients together. Makes 12 large pieces or 24 small pieces.