Hot and Cheesy Cornbread

1 cup cornmeal
½ cup flour
½ teaspoon baking soda
1 teaspoon salt (I use much less)
½ teaspoon sugar
1 cup canned corn
1 medium onion chopped
2 or many more jalapeno peppers
¼ lb sharp cheddar cheese
½ cup olive or vegetable oil
2 eggs – beaten
1 cup buttermilk (or 1 cup milk and tablespoon of lemon juice)
Bacon – optional

Mix all the dry ingredients and the wet ingredients separately.  Add wet to dry, stir as little as needed to mix.  Cook in an oven at 450ºF for 25-30 minutes in an 8 inch skillet or 20-25 minutes in a 10 inch skillet.