Mexican Style Cornbread

• 2 eggs
• 1/4 cup corn oil
• 1 cup buttermilk
• 1 1/2 cups shredded Cheddar cheese
• 1 (8 ounce) can cream-style corn
• 1 large onion, chopped
• 2 fresh jalapeno peppers, seeded and minced
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
4. Bake for 30 to 35 minutes until center is set and top is golden brown.

eggs, corn oil, buttermilk, cheddar cheese, creamstyle, onion, jalapeno peppers, cornmeal, allpurpose, baking powder, baking soda, salt

Taken from www.allrecipes.com/recipe/6802/mexican-style-cornbread/ (may not work)