Mexican Cornbread

• 2 cups self-rising cornmeal
• 1 can cream corn
• 1 11-oz can Mexicorn
• 1 ½ cup onions, chopped
• ¼ cup green onions, chopped
• 1 cup shredded Mexican cheese
• Dash garlic salt
• 3 pods pepper (jalapeno?)
• 3 eggs
• 1 ½ cup wesson oil
• ¼ teaspoon salt

Assemble ingredients. Bake 1 hour @ 350°