Mexican Cornbread

1-1/2 cups self-rising cornmeal 1 cup milk 1 tbsp. sugar 10 oz. sharp Cheddar cheese, cubed 1 large onion, grated

3 jalopeños, seeded and finely chopped 1 small can creamed corn 2 eggs 1/2 cup vegetable oil

Directions:
Mix all ingredients. Bake at 350° in greased 10" skillet about 45 minutes or until firm in center.

Notes:
This is known as "Boy Scout Cornbread" in my family, because this is the recipe that Troop 13 in Hopkinsville, KY, always uses for the annual Chili-and-Cornbread fundraising lunch.