Mexican Cornbread

• 1 cup cornmeal, preferably yellow
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 cup grated Cheddar cheese (4 ounces)
• 4-ounce can chopped green chiles, drained
• 2 tablespoons minced onion
• 1-1/4 cups buttermilk
• 1/3 cup vegetable oil
• 2 eggs
• 1 tablespoon bacon drippings