Mexican Cornbread - cooking recipe

Ingredients

2 c. cornmeal (plain)
1 c. all-purpose flour
1 Tbsp. sugar
2 tsp. salt
3 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
1 1/2 c. whole kernel corn
1 c. chopped onions
3 Tbsp. chopped hot pepper
1 c. shredded Velveeta cheese
1 c. buttermilk

Preparation

In a mixing bowl, combine first 6 ingredients.
Combine remaining ingredients; add to dry ingredients and stir only until moistened.
(Add water if necessary.)
Pour into a greased 9-inch square baking pan or 10-inch heavy skillet.
Bake at 350\u00b0 for 30 to 35 minutes or until bread is golden brown and tests done. Yield:
8 to 10 servings.