Mexican Corn Bread

• 1 c. yellow corn meal
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 2 eggs, beaten
• 1/2 c. vegetable oil
• 1/3 c. onion, chopped
• 2 Tbsp. green pepper, chopped
• 1/3 c. flour
• 1 tsp. salt
• 1/2 tsp. baking soda
• 1 c. buttermilk
• 1 (8 3/4 oz.) can creamed corn
• 2 Tbsp. hot banana peppers, chopped
• 1/2 c. shredded Cheddar cheese

1. In a mixing bowl, combine corn meal, flour, sugar, salt, baking powder and baking soda.
2. In a second bowl, combine remaining ingredients. Add to dry ingredients and stir only enough to moisten.
3. Pour into greased 9-inch square baking pan. Bake in a preheated 350u0b0 oven for 30 to 35 minutes or until golden brown and tests done.

yellow corn meal, sugar, baking powder, eggs, vegetable oil, onion, green pepper, flour, salt, baking soda, buttermilk, corn, peppers, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621962 (may not work)