Mexican Corn Bread - cooking recipe

Ingredients

1 c. cornmeal
1/3 c. 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 (I use jalapenos)
1/2 c. shredded Cheddar cheese

Preparation

In mixing bowl, combine first 6 ingredients.
Combine remaining ingredients; add to dry ingredients and stir only until moistened.
Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet.
Bake at 350\u00b0 for 30 to 35 minutes.
Makes 8 to 10 servings.