MEXICAN CORN BREAD 
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sweet milk
1 lg. onion, chopped fine
1 can cream style corn
1/2 lb. grated Cheddar cheese
1 c. yellow corn meal
2 eggs
1/2 c. cooking oil
1/2 c. jalapeno peppers

Mix corn meal, salt and soda. Add eggs, beating well after each addition. Add milk. Pour in rest of ingredients and bake in hot greased 7 or 8 inch pan for about 45 minutes at 350 degrees.

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