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

Preheat oven to 375°F.

Melt bacon drippings in an 8- or 9-inch skillet or pan. Set in the oven to heat while you mix the cornbread batter.

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir in cheese and chiles.

Separately, beat together the milk, water, oil and eggs. Stir in the dry ingredients just until moistened.

Pour batter into hot pan and bake at 375°F for 30 to 35 minutes.