1 c. yellow cornmeal
1/2 tsp. baking soda
1/2 tsp. sugar
1 med. onion, chopped
1/2 c. oil
1 c. buttermilk
1/2 c. flour
1 tsp. salt
1 c. canned cream style corn
2 (or to taste) jalapeno chili peppers, seeded and chopped
1/4 lb. sharp Cheddar cheese, grated
2 eggs, slightly beaten

Preheat oven to 450 degrees (425 if using a glass baking dish). Grease an 8 inch ovenproof casserole or skillet. In a mixing bowl, combine dry ingredients; stir in corn, peppers, cheese and oil. Combine remaining ingredients and add to dry ingredients and stir only until dry ingredients are moistened. Turn into skillet or casserole. Bake 25-30 minutes or until lightly browned. Remove from oven and let stand at least 5 minutes before cutting in pie shaped pieces. (Skillet baking time is 20-25 minutes.) Good with barbecued meats. Serves 8-10.