Mexican Cornbread

3 cups self rising cornmeal
1 onion, grated
1 cup shredded cheddar cheese
1/2 cup sugar
1 1/4 cups milk
2 eggs
3/4 cup cream style corn
7 banana peppers, seeded and diced OR 3 jalapeno peppers, seeded and diced

Preheat oven to 350.  Grease an 8 inch square baking pan.  In a large bowl, combine cornmeal, onion, cheese, and sugar.  Stir in milk, eggs, corn and peppers.  Pour into pan, and bake 40 minutes, or until a wooden pick inserted in center comes out clean.  Cut into squares to serve.