Mexican Cornbread With Corn and Peppers

Ingredients

• 1 cup yellow cornmeal
• 1/3 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 2 large eggs beaten
• 1 cup buttermilk or use buttermilk powder with water as directed to make 1 cup
• 1/2 cup vegetable oil
• 1 can cream-style corn  , approximately 8 ounces
• 1/4 cup onion finely chopped
• 2 tablespoons bell pepper red and green both, chopped
• 2 tablespoons jalapeño pepper finely chopped, optional
• 1/2 cup Monterey Jack cheese shredded

Nutrition

• Calories : 330 calories
• Carbohydrate : 35 grams
• Cholesterol : 60 milligrams
• Fat : 18 grams
• Fiber : 2 grams
• Protein : 8 grams
• SaturatedFat : 3 grams
• Sodium : 740 milligrams
• Sugar : 7 grams