1 cup yellow cornmeal
1/3 cup all purpose flour
2 tbsp. sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 can (8 3/4 oz.) cream style corn
1/3 cup chopped onion
2 tbsp. chopped green pepper
1/2 cup shredded cheddar cheese

Heat oven to 350°F. In a mixing bowl, combine first six ingredients. Combine remaining ingredients; add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or a 10-inch heavy skillet.

Bake 30 - 35 minutes, or until bread is golden brown and tests done.

Yield 8 - 10 servings.