Mexican Cornbread

(Mary Bogue)

1 cup yellow cornmeal
1/3 cup all purpose flour
2 Tbsp sugar
1 tsp salt
½ tsp baking soda
2 tsp baking powder
2 eggs, beaten
1 cup buttermilk (or use buttermilk powder with water as directed to make 1 cup)
½ cup vegetable oil
1 small can (approximately 8 oz.) cream style corn
¼ cup finely chopped onion
2 Tblsp chopped bell pepper (red and green both)
1 to 2 Tbsp finely chopped jalapeno pepper, optional
½ cup shredded Monterey Jack Cheese

In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and the baking soda. Stir to blend. In another bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped peppers, and shredded cheese. Blend into the dry ingredients until moistened. Pour into greased 9-inch square baking pan.*
Bake at 350 for 30-35 minutes, or until cornbread is browned.

*For a crisper crust, heat the greased pan before adding batter.

Keep all uneaten portions refrigerated.

Recipe courtesy of (http://southernfood.about.com/od/cornbread/r/b130623c_p.htm)