Mexican Cornbread

1-1/4 cups cornmeal (plain)

1/4 cup flour (plain)

1 tsp salt

3 tsp baking powder

1 chopped onion

1 chopped bell pepper

3/4 cup cooking oil

1 cup grated cheese

One 15-1/2 oz can whole kernel corn (drained)

One 15-1/2 oz can creamed corn

1 small jar pimentos

2 eggs

1 cup sour cream or 1 cup milk + 1 tsp vinegar

7 hot peppers (your flavor)

Mix all ingredients well. Pour into well greased baking pan. Bake 1 hour at 350F in preheated oven.