| • 1 cup yellow cornmeal |
| • ⅓ cup all-purpose flour |
| • 2 Tbs (30 ml) sugar |
| • 1 tsp (5 ml) salt |
| • 2 tsp (10 ml) baking powder |
| • ½ tsp (2.5 ml) baking soda |
| • 2 eggs, beaten |
| • 1 cup (237ml) buttermilk |
| • ½ cup (118 ml) vegetable oil |
| • 1 can (8frac34; ounces, ~250g) cream-style corn |
| • ½ cup chopped onion |
| • 2 Tbs (30 ml) chopped green pepper |
| • ½ cup (118 ml) shredded cheddar (or red Leicester) cheese |
| 1: Heat oven to 350°F (175°C). | |
| 2: In a mixing bowl, combine the first six (dry) ingredients. | |
| 3: In another mixing bowl, combine the remaining ingredients. | |
| 4: Add wet ingredients to dry ingredients, and stir only until moistened. | |
| 5: Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet, or 8 × 10 rectangular pan. | |
| 6: Bake for 30-35 minutes, or until bread is golden brown and tests done. |