Mexican Corn Bread

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1 c. cornmeal
1 c. flour
2 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. chili powder
2 eggs, beaten
1/2 c. milk
1/2 c. butter, melted
1 Tbsp. jalapeno pepper
1/2 c. onion, chopped
1/2 c. sweet red peppers, chopped
1 can creamed corn
1 c. Monterey Jack cheese, shredded

Sift dry ingredients together into a bowl. In another bowl beat together milk and eggs; then beat in melted butter. Add wet mixture in dry ingredients. Stir in remaining ingredients; mix thoroughly. Pour into greased 8-inch or 9-inch square pan. Bake in preheated 400° oven for 30 minutes.