MEXICAN CORNBREAD

Ingredients

2 cups self-rising cornmeal
1/2 cup chopped onion
2 eggs
1 (16-ounce) can creamed corn
1 (10-ounce) can diced tomatoes with green chilies, drained, or 5 hot peppers, chopped
1/2 cup flour
1 1/2 cup shredded cheddar cheese
1/2 cup oil
1 teaspoon sugar

Preparation

Mix all ingredients well. Pour into a large greased skillet or 9- by 13-inch baking dish. Bake at 400 degrees for 30 minutes or until golden brown.