Mexican Cornbread

• 1 c. corn meal
• 1/3 c. flour
• 2 Tbsp. sugar
• 1 tsp. salt
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 c. diced carrots
• 2 cloves garlic, diced
• 2 eggs, beaten
• 1 c. buttermilk
• 1/2 c. vegetable oil
• 1 c. cream-style corn
• 1/2 c. chopped onion
• 1/2 c. chopped red and green bell pepper
• 1/2 c. grated cheese

1. Sift together and mix thoroughly in a large bowl the first 6 ingredients.
2. Combine and stir into dry ingredients the rest of the ingredients only until the mixture is well moistened.
3. Pour into a greased 9-inch square pan and bake at 350u0b0 for 30 minutes. Cool before cutting.
4. This is one of my family's favorites!
5. I have to double the recipe if I get any!

corn meal, flour, sugar, salt, baking powder, baking soda, carrots, garlic, eggs, buttermilk, vegetable oil, creamstyle corn, onion, red and, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1027580 (may not work)