Mexican Cornbread - cooking recipe

Ingredients

1 c. cornmeal
1 c. all-purpose flour
2 Tbsp. sugar
1/2 c. buttermilk
1/2 c. sweet milk
1/2 c. Wesson oil
1/8 tsp. hot pepper
1/2 c. diced onion
2 eggs
1 (8 oz.) can creamed corn
3/4 c. shredded cheese
4 Tbsp. canned green chilies
1/4 c. bell pepper

Preparation

Blend all ingredients, except corn, cheese, chilies and bell pepper for about 20 seconds.
Beat vigorously for 1 minute.
Fold in remaining ingredients.
Pour into greased 9 x 9 x 2-inch loaf pan.
Bake at 425\u00b0 for 20 to 25 minutes, or until golden brown. (May have to cook more slowly than this; takes a while for middle.)