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Southwestern Cornbread

1 cup yellow or white cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon granulated sugar

2/3 cup buttermilk

2 large eggs

1/2 cup vegetable oil (or melted shortening, bacon fat or lard)

1 (8.25-ounce) can creamed corn (1 cup)

1 (4-ounce) can diced Anaheim green chilies

1 1/2 cup (6-ounces) shredded cheddar cheese - divided use

1. Preheat oven to 350*F (175*C). Generously grease a 13 x 9 x 2-inch baking pan; set aside.
2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt and sugar; set aside.
3. In a small bowl whisk together the buttermilk, eggs, oil and creamed corn. Add the wet mixture to the dry mixture, stirring until just combined.
4. Pour half the batter into the prepared baking pan. Scatter the diced green chilies and 1 cup of cheese over the batter. Spread remaining batter on top and sprinkle with remaining 1/2 cup cheese.
5. Bake for 30 minutes or until nicely browned.

Makes 12 servings.