Mama Ruth's Mexican Cornbread

1&1/2 cup self-rising cornmeal
1/2 cup oil
1 small can cream style corn
3 tsp. baking powder
1 cup grated sharp cheddar cheese
3 jalepeno peppers, chopped
1 small onion, chopped
2 eggs
1 cup buttermilk

Beat eggs well.  Add all ingredients and mix well.  Bake in a large and small black skillet for 45 minutes at 350.