Mexican Cornbread (9 servings) 1 and 1/2 cups yellow cornmeal 1/2 cup all-purpose flour 1 and 1/2 Tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 and 1/2 cups buttermilk (regular milk will work too) 2 large eggs 3/4 cup canned corn kernels (or defrosted frozen corn) 1/4 cup finely chopped red bell pepper 6 slices of bacon - cooked and crumbled 1/4 cup butter - softened 1 cup shredded Pepper Jack cheese Preheat oven to 4000 degrees F. Prepare an 8-inch square baking pan with a generous coating of cooking spray. In a large bowl, mix together he cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the milk, eggs, butter, corn, bell pepper, cheese and bacon. Add wet ingredients to dry ingredients and stir until just blended. Transfer the batter to the prepared baking pan and bake for 25 to 30 minutes - until a knife or toothpick inserted into the center of the bread comes out clean. Allow bread to cool at least 5 minutes. Cut into equal-sized squares and serve warm. Even though this is a savory bread, try it with a little bit of honey. It works so well together you won't even believe it. Mr Breakfast would like to thank DixieChick for this recipe. Recipe number 2117. Submitted 8/22/2007.