1 1/2 c. cornmeal
1 tbsp. all-purpose flour
1 tbsp. sugar
2 1/4 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
2 eggs, beaten
1 (8 3/4 oz.) can cream-style corn
1 c. buttermilk
2/3 c. vegetable oil
2 c. (8 oz.) shredded Cheddar cheese
1 medium sweet red pepper, chopped
2 jalapeno peppers, seeded and diced*
4 to 5 green onions, chopped

In a bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda; set aside. Combine the eggs, corn, buttermilk and oil; stir into the dry ingredients just until blended. Fold in the cheese, peppers and onions. Pour into a greased 13 x 9 x 2-inch baking dish.

Bake at 350°F for 30 to 35 minutes or until a toothpick comes out clean. Cut into squares; serve warm.

Yield: 12 to 16 servings.

*Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.