1 c. cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
1 c. sweet milk
1/2 c. cooking oil
1 lg. onion chopped fine
4 jalapeno peppers, chopped (any hot pickled peppers will also do)
1 (8 oz.) can cream style corn
1/2 lb. med. sharp Cheddar cheese, grated

Mix cornmeal, salt and soda. Add milk. Then add eggs one at a time, beating well after each one. Pour in cooking oil and beat. Add onions, peppers and cream style corn.

Pour 3/4 of mixture into a hot greased shallow pan to which a little cornmeal has been added. Then sprinkle the cheese over the mixture, trying to keep it mostly in the center. Pour remaining mixture over the cheese. Bake at 350 degrees about 45 minutes. Additional peppers may be added if spicier taste is desired.