MEXICAN CORNBREAD

Ingredients

3 cups self-rising cornmeal
3 tablespoons sugar
3 eggs
1/2 teaspoon soda
1/2 cup oil
1 large onion, finely chopped
1 1/2 cups grated Cheddar cheese
2 jalapeno peppers, seeded and finely chopped
1 (11-ounce) can niblet corn with red and green peppers
1/2-1 cup milk

Preparation

Combine all ingredients in a mixing bowl, using enough milk to blend well. Pour into a 9- x 13-inch pan and bake at 400 degrees for 35-45 minutes, or until golden brown.