Mexican Cornbread #2

• 2 eggs
• 2 jalopeno peppers
• 1 bell pepper
• 250 gr sharp cheese (grated)
• 190 gr cornmeal (plain)
• 240 ml cream style corn
• 160 ml cooking oil
• 60 gr onion (chopped)
• 14 gr baking powder
• 5 ml butttermilk