Mexican Cornbread - cooking recipe

Ingredients

1 c. yellow cornmeal
1/3 c. all-purpose flour
2 Tbsp. sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
1 c. buttermilk
1/2 c. vegetable oil
1 (8 3/4 oz.) can cream-style corn
1/3 c. chopped onion
2 Tbsp. chopped green pepper
1/2 c. shredded Cheddar cheese

Preparation

In a mixing bowl, combine the first six ingredients.
Mix. Combine remaining ingredients; add to dry mixture and stir only until moistened.
Pour into a 9-inch square pan or in a 10-inch heavy skillet.
Bake at 350\u00b0 for 30 to 35 minutes or until bread is a golden brown and tests done.
Yields 8 to 10 servings.