Mexican Cornbread

2 1/2 c. SR cornmeal

1 c. SR flour

2 T. sugar

1 t. salt

2 c. shredded cheese, mexican or colby jack, your choice

1 onion, chopped

3 eggs, room temperature

1 1/2 c. milk

1/2 c. oil

16 oz. cream style or mexican style corn

chile or jalapeno peppers, optional (assorted color peppers can also be used, if desired)

Combine all ingredients and place in sprayed 9x13 dish. Bake at 400 for 35 minutes.