Favorite Mexican Cornbread

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup buttermilk
• 1 large egg, room temperature, beaten
• 1 can (8-1/4 ounces) cream-style corn
• Dash hot pepper sauce
• 1/4 cup bacon drippings, melted
• 1/4 cup chopped green onions
• 1/2 cup shredded cheddar cheese
• Honey, optional

1. Combine first five ingredients in a large bowl; set aside. In another bowl, combine buttermilk and egg; add corn and remaining ingredients. Add to dry ingredients; stir just until combined. Pour batter into a greased 8-in. square baking pan.
2. Bake at 400u0b0 for 35 minutes or until a toothpick comes out clean. Cool for 5 minutes before cutting into squares. Serve warm. Drizzle with honey if desired.

yellow cornmeal, flour, baking powder, salt, sugar, buttermilk, egg, creamstyle corn, hot pepper, bacon, green onions, cheddar cheese, honey

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