Peppered Cornbread

• 1-1/2 cups cornmeal
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 2-1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 large eggs, room temperature, lightly beaten
• 1 can (8-1/4 ounces) cream-style corn
• 1 cup buttermilk
• 2/3 cup vegetable oil
• 2 cups shredded cheddar cheese
• 1 medium sweet red pepper, chopped
• 2 jalapeno peppers, seeded and diced
• 4 to 5 green onions, chopped

1. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. In a small bowl, combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions.
2. Pour into a greased 13x9-in. baking dish. Bake at 350u0b0 until a toothpick inserted in the center comes out clean, 30-35 minutes. Cut into squares; serve warm.

cornmeal, flour, sugar, baking powder, salt, baking soda, eggs, creamstyle corn, buttermilk, vegetable oil, cheddar cheese, sweet red pepper, peppers, green onions

Taken from www.tasteofhome.com/recipes/peppered-cornbread/ (may not work)