Mexican Creamed Cornbread

2 large eggs
1/4 cup canola oil or bacon drippings
1 cup buttermilk
4-ounce can chopped green chiles, drained
1 cup canned creamed corn
2 tablespoons finely chopped pimientos
1/4 cup finely chopped onion
1/2 cup sour cream
1 cup yellow cornmeal (white cornmeal is fine if you don't have yellow)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoonvbaking powder
1 cup grated, sharp cheddar cheese or Longhorn cheese

Preheat oven to 350°F.

In a medium bowl, beat the eggs, oil and buttermilk until well blended. Add the chiles, creamed corn, pimientos, onion and sour cream.

In a separate, large bowl, combine the cornmeal, flour, salt, soda, baking powder, and cheese. Stir until thoroughly blended.

Add the dry ingredients all at once to the egg and buttermilk mixture, stirring just enough to blend everything.

Pour batter into a well-greased 10-inch cast iron skillet or pan. Bake at 350°F for 30 to 40 minutes or until slightly brown and springs back at the touch.