Mexican Corn Bread

1 cup yellow corn meal
1/3 cup flour
2 tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
1 can (8-1/4 oz.) cream-style corn
1/3 cup cooking oil
1/3 cup finely chopped onion
2 tbsp. finely chopped green pepper
1/2 cup shredded Cheddar cheese

In large bowl, combine the first six ingredients. In smaller bowl, whisk together remaining ingredients, except for the cheese. Mix into dry ingredients just until moistened. Fold in cheese.

Pour into greased 9 inch square pan. Bake at 350º for 30-35 minutes, or until toothpick comes out clean. Serve immediately. Makes 8 to 10 servings.