Mexican Cornbread

1 1/2 cups of yellow cornmeal
1/12 cups of sharp cheddar cheese
1 TSP garlic powder
1 TSP salt
1/3 cup of sugar
4oz can of diced green chilis
1 onion diced
3/4 vegetable oil
1/2 cup of whole milk
3 large eggs
1 14.75oz can of cream corn
1 11oz can of Mexican style corn (Drained)
Bake at 400 degrees for at least 1 hour or until well baked. (NOTE: all ovens cook differently so keep an eye on it.)
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