MEXICAN CORN BREAD

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MEXICAN CORN BREAD

1 c. cornmeal
1 c. buttermilk
1/2 tsp. salt
1/4 tsp. soda
1 (8 oz.) can cream-style corn
2 eggs
small onion, chopped
1/4 c. oil
2 jalapeno peppers, chopped
1/2 lb. Cheddar cheese, grated

Combine ingredients, except cheese. Heat oil in heavy
skillet. Pour in half of batter. Sprinkle half of cheese over
batter. Pour in remaining batter and sprinkle with remaining
cheese. Bake at 400 degrees for 30 minutes.

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