Mexican Cornbread

3 Eggs
1 cup Milk
1 1/2 cups Corn Meal
1 cup Sweetcorn (frozen or tinned)
1 1/2 cups grated Cheddar Cheese
1 Onion, chopped
3 Jalapena Peppers, chopped
1/2 cup Sunflower or Vegetable Oil
1 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Bicarbonate of Soda

Pre-heat oven to 220oC.

Mix all ingredients together. Pour into a greased tin and bake for 60 minutes or until a toothpick comes ouut clean from the centre.

Serve warm smothered in butter.