2 c. self-rising cornmeal
1 c. self-rising flour
1 egg
1 tsp. sugar
1 can cream style corn
1/4 tsp. baking soda
1 c. chopped onion
1 c. jalapeno peppers
large shredded mozzarella cheese
buttermilk (enough to mixture until consistency of cornbread)

Mix all together with buttermilk until right consistency. Spread 1/2 of mixture in greased pan. Then spread onions over the mixture. Spread the jalapeno peppers over the mixture. Add the mozzarella cheese over the onions and peppers. Cover with remainder of cornmeal mixture. Sprinkle the oil over top. You can add more shredded cheese to top.

Bake for 1 hour at 350°F.

P.S. This cornbread is so good with chili or beans.