1 1/2 cups Yellow Cornmeal
1/2 cup All-purpose flour
1/4 cup Sugar
4 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Baking Soda
2 Eggs
1 1/2 cups Buttermilk
1/4 cup Vegetable oil
FOR MEXICAN CORNBREAD:
1/3 cup finely chopped Onion
2 tablespoons chopped Green Chile Peppers
1/2 cup shredded Cheddar cheese
Preheat oven to 400 degrees; grease a 9" square baking pan. In a medium bowl, place cornmeal, flour, sugar, baking powder, salt and baking soda; use a whisk or fork to mix well. In a large mixing bowl, beat eggs until frothy; stir in buttermilk. Gradually add dry ingredients to buttermilk mixture, stirring constantly until well-mixed. Add oil; mix well. Pour batter into baking pan; bake 25-30 minutes or until golden brown and cornbread has pulled away from sides of pan.
FOR MEXICAN CORNBREAD: Add the chopped chle peppers to the liquid ingredients; add the onion and cheese to the dry ingredients. Be sure to mix gently.

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