3 1/2 c. self-rising cornmeal
1/2 tsp. salt
2 tbsp. sugar
3 eggs
1/2 c. Wesson oil
1 c. (small can) creamed corn
1 onion, chopped
2 1/2 c. sharp Cheddar cheese
3 fresh jalapeno peppers, chopped
2 1/2 c. milk

Mix cornmeal, salt, sugar, eggs, oil and milk together as bread. Add corn, onion, cheese and jalapenos.

Makes 2 large pans.

Bake at 425°F for 30 minutes or until golden brown.

(Canned or jarred jalapenos can be substituted, but measure will need to be doubled, since fresh peppers are much stronger.)