Priscilla's Jalapeņo Cornbread

3 cups corn meal
1 1/2 tsp. baking powder
2 tsp. salt
3 eggs
1 3/4 cups milk
1 cup cream-style corn
1 1/3 cups cheese
1 cup chopped onion
3/4 cup oil
1/2 cup chopped jalapeņo peppers

Prep time: 1 hour
Yield: 12 servings

Preheat oven to 375š.

Combine all ingredients. Pour into a greased 9x13-inch baking dish. Bake 40 to 60 minutes or until golden brown.

Refrigerate leftovers.

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