MEXICAN CORNBREAD

1 cup cornmeal
1 cup flour
1 Tablespoons baking powder
½ tsp. soda
½ tsp. salt
¼ cup flour
3 Tablespoons sugar
½ cup buttermilk
2 eggs, slightly beaten
1 15.5 oz. can cream corn
1 medium onion, chopped
2 fresh jalapeno peppers, seeded, chopped finely
½ lb. cheddar cheese, grated
4 Tablespoons vegetable oil, divided

Pour 2 tablespoons of oil in an iron skillet or an ovenproof skillet and heat in the oven at 400 degrees F. 
While oil is heating, in a large mixing bowl, stir together with a whisk the dry ingredients, cornmeal, flour, baking powder, soda, salt, and sugar; and set aside. 
In a four quart measuring cup, stir together buttermilk, eggs, cream corn, and 2 tablespoons oil. 

Pour buttermilk mixture over dry ingredients and mix until moist, not stirring too much. 

Add Cheese, onion, and jalapeno pepper, and fold in until evenly mixed. 

Remove skillet with the heated oil from the oven and pour cornbread mixture immediately into the hot skillet. 

Return the skillet back to the oven and bake for 40-50 minutes or until cornbread is firm to the touch and golden brown. 

Serve from the skillet or serve with my pinto bean recipe.