Mexican Cornbread
1 cup canned cream-style corn
1 cup buttermilk
1/2 cup vegetable oil
2 eggs, beaten
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
2 jalapeno peppers, seeded and minced
1/4 cup finely chopped onion
2 tablespoons minced green pepper
1 cup (4 ounces) shredded sharp Cheddar cheese
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