Mexican Cornbread

• 1 cup All-purpose Flour
• 1 cup Cornmeal
• 1 Tablespoon Baking Powder
• 1/2 cups Granulated Sugar
• 1/2 cups Shredded Sharp Cheddar Cheese
• 1/2 cups Shredded Pepper Jack Cheese
• 2/3 cups Buttermilk
• 2 whole Large Eggs
• 1 can (8 Oz. Size) Cream Style Corn
• 1 can (4 Oz. Size) Diced Green Chiles (optional)
• 1/2 sticks Unsalted Butter, melted

1. 1. Preheat oven to 400u0b0F.
2. 2. In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, sugar, and cheeses until well mixed.
3. 3. In a separate medium-sized bowl, whisk together buttermilk, eggs, cream-style corn, diced green chiles if using, and melted butter.
4. 4. Slowly add wet mixture to dry mixture and mix together until well combined.
5. 5. Coat a cast iron skillet or baking pan with shortening or spray with nonstick baking spray until fully covered. Add cornbread mixture to skillet. Optional: Sprinkle additional shredded cheeses on top of cornbread batter.
6. 6. Place in oven for 23-26 minutes until cornbread is done. Remove from oven and serve.

allpurpose, cornmeal, baking powder, sugar, shredded sharp, shredded pepper, buttermilk, eggs, cream style corn, green chiles, butter

Taken from tastykitchen.com/recipes/breads/mexican-cornbread-3/ (may not work)