Mexican Corn Bread

½ stick oleo ¼ cup sugar 2 eggs 1 lb. can creamed corn ½ cup chopped green chili peppers 2 cups shredded cheddar cheese 1¼ cup flour 4 teaspoon. baking powder ¼ teaspoon. salt 1 cup corn meal

Cream oleo and sugar. Add eggs one at a time. Mix in corn, peppers, cheese. Sift dry ingredients and mix with meal. Add to cheese mixture just enough to blend. Pour into oblong pan. Bake 40 minutes @ 325 degrees