2 c. self-rising corn meal
2 eggs
2/3 c. Wesson oil
1 c. buttermilk
1 (3 oz.) can creamed corn
1 onion, chopped
4 to 5 jalapeno peppers, chopped
1 c. grated cheese

Mix all together.

Bake in skillet at 350°F for 1 hour or spoon into muffin pan and bake for 35 minutes.