Confetti Cornbread

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 cup milk
• 1/3 cup butter or 1/3 cup margarine, melted
• 3 eggs, beaten
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 1/4 cup finely chopped sweet red pepper (optional)
• 1 (12 ounce) can whole kernel corn, drained
• 1/2 cup grated cheddar cheese

1. Heat oven to 425u0b0F.
2. Grease 9" square pan.
3. Lightly spoon flour into measuring cup; level off.
4. In medium bowl, combine flour, cornmeal, sugar, baking powder, salt and dry mustard.
5. Stir in milk, butter and eggs.
6. Add onion, green pepper, red pepper and corn; stir until mixed.
7. Spoon batter into prepared pan.
8. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
9. Immediately after removing from oven, top with grated cheese, if desired.
10. Serve warm.
11. Store tightly covered in refrigerator.

flour, yellow cornmeal, sugar, baking powder, salt, dry mustard, milk, butter, eggs, onion, green pepper, sweet red pepper, whole kernel corn, cheddar cheese

Taken from www.food.com/recipe/confetti-cornbread-61961 (may not work)