Mexican Cornbread

Ingredients

• 1 1/2 c. cornmeal
• 1 c. canned cream-style corn
• 1 c. buttermilk
• 1/2 c. vegetable oil
• 2 eggs, beaten
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 tsp. sugar
• 2 jalapeno peppers, seeded and chopped fine
• 1/4 c. finely chopped onion
• 2 Tbsp. minced green peppers
• 1 c. shredded sharp Cheddar cheese
• 1 pkg. dry yeast, dissolved in 1/2 c. warm water
• 1 c. warm water
• 3/4 c. sugar
• 3 Tbsp. instant potato flakes