Mexican Cornbread

• 3 Eggs

• 1 cup chopped Vidalia onion

• ½ cup oil

• 3 jalapenos Peppers

• 1 cup shredded cheddar cheese

• 1 small can creamed corn

• 1 ½ cup corn meal

• Dash garlic powder

• ½ tsp. salt

• ½ cup buttermilk

     Mix and bake at 375 degrees 45 minutes either skillet or muffin pans.