1 c. yellow cornmeal
1/2 c. all-purpose flour
1/2 tsp. each baking soda, salt, and sugar
2 beaten eggs
1 can cream style corn
1 onion, chopped
1/3 lb. Cheddar cheese, shredded
1 c. buttermilk
1/3 c. vegetable or light olive oil

Combine cornmeal, flour, soda, salt, and sugar. Add all other ingredients. Mix only until dry ingredients are moistened. Pour into well greased 10 inch oven-proof skillet (I use an iron one, preheated). Bake in 425 degree oven for 25 minutes or until lightly brown. Serves 4 to 6.