Mexican Cornbread - cooking recipe

Ingredients

2 c. flour
2 1/4 c. cornmeal
1 Tbsp. baking powder
1 tsp. salt
2 1/4 c. buttermilk
1/3 c. cooking oil
2 eggs
2 c. Cheddar cheese
1/2 c. chopped pickled jalapenos
1 medium onion, chopped
1 can cream-style corn
1 can whole corn (not drained)

Preparation

Mix dry ingredients.
Add buttermilk and oil.
Add eggs, cheese, jalapenos, onion and corn; mix well.
Pour into greased 13 x 9-inch baking pan.
Bake for 45 minutes at 400\u00b0.
Cool 30 minutes before cutting.
Cornbread will be heavier than regular cornbread.