Mexican Cornbread

1 1/2 cups yellow cornmeal

1 cup sifted all-purpose flour

1 to 2 tablespoons sugar (to taste)

4 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1 cup whole milk or buttermilk

1/3 cup sour cream (optional)

1/3 cup melted butter (optional)

1/4 cup vegetable oil

1/2 cup onions, diced

1 to 3 garlic cloves, minced (to taste, optional)
1/2 cup shredded Monterey Jack cheese (optional) 
1/2 cup shredded Cheddar cheese (optional)
1/2 to 1 full can of creamed styled corn (15 oz) (can use whole corn instead)

2 tablespoons chopped jalapenos, or to taste

   *You can use the type of peppers you like or a mix of peppers

Preheat oven to 425 degrees F. 

Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, and rest of the ingredients and mix until smooth.

*If batter to wet add a little more cornmeal or flour, if batter too dry add more milk.

*Southern cornbread is a very thick batter - thicker than pancake mix, but it still should pour with a little help from the spatula. You can have a thinner batter - like that of pancake mix.

*Cornbread batter should still be a bit lumpy when you put it in the oven. If you are mixing it until it’s smooth like cake batter, it can cause crumbly cornbread. Stop blending as soon as all the ingredients are mixed together.

Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.  

Source inspiration: Food Network