1 c. yellow cornmeal
2 tbsp. sugar
2 tsp. baking powder
2 eggs, beaten
1/2 c. cooking oil (canola)
1/3 c. chopped onion
1/2 c. shredded Cheddar cheese
1/3 c. plain flour
1 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk
1 (8 3/4 oz.) can cream-style corn
2 tbsp. chopped green pepper

In a mixing bowl, combine cornmeal, plain flour, sugar, salt, baking powder and baking soda. In separate bowl, mix remaining ingredients. Add to dry ingredients and stir only until moistened. Pour into a greased 9-inch square baking pan or 10-inch heavy iron skillet.

Bake at 350°F for 30 to 35 minutes or until bread is golden brown or tests done.