Mexican Cornbread With Corn and Peppers

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine 1 cup yellow cornmeal, 1/3 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon kosher salt, 2 teaspoons baking powder, and 1/2 teaspoon baking soda. Stir to blend.

In a medium bowl, combine 2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 1 can cream style corn, 1/4 cup finely chopped onion, 2 tablespoons chopped red and green bell pepper, and 1 to 2 tablespoons finely chopped jalapeño pepper, if using, and 1/2 cup Monterey Jack cheese, shredded.

Blend into the dry ingredients until moistened.

Pour the batter into a well-greased 9-inch-square baking pan.

Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.