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Mexican Cornbread

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon chili powder
1 cup milk
2 large eggs
1 tablespoon vegetable oil
1 (4-ounce) can diced green chilies
1/4 cup chopped red bell pepper

1. Preheat oven to 425°F. Grease an 8-inch square baking pan; set aside.
2. In a medium bowl, combine flour, cornmeal, sugar, baking powder and chili powder. Meanwhile, whisk the milk, eggs and oil together in a small bowl. Stir into flour until just moistened. Fold in chiles and red bell pepper. Pour batter into prepared pan and bake for 20 minutes, or until golden brown.

Makes 12 servings.