This is moist, flavorful, easy to make, and wins blue ribbons and raves everytime it's served. Make enough to have some left over for Southwestern Cornbread Salad the next day. It's absolutely "delicioso" made with this recipe rather than plain cornbread - all the difference in the world.
1 cup cornmeal
1/2 cup flour
2 teaspoons salt
1 teaspoon ground cumin
2 teaspoons baking powder
3 tablespoons sugar
Dash ground chipotle chile pepper or cayenne pepper
2/3 cup vegetable oil
1 cup sour cream
1 jalapeno pepper, seeded and minced
1(4-ounce) can chopped green chile peppers, drained
1 cup canned creamed white corn
1-1/2 cups sharp cheddar cheese, grated
1 cup shredded Monterey Jack cheese
1 cup canned white corn kernels, drained (optional)
Preheat oven to 350 degrees. Generously grease a 9-inch cast iron skillet. Set aside. Place cornmeal, flour, cumin, salt, baking powder, sugar, and chipotle in a large bowl. Whisk to combine. Beat eggs in a separate large bowl. Add oil and sour cream and beat until combined. Add cornmeal mixture to eggs and stir until combined. Add peppers and creamed corn; add kernel corn if using. Mix well.
Pour half of cornbread batter into the prepared skillet. Sprinkle with the grated cheese. Cover layer with remaining batter. Bake for 45 minutes – 1 hour or until cornbread is set and lightly browned around the edges. Cool in the pan on a rack; cut into wedges. For a crispier crust, heat the greased pan before adding batter. Also you may divide the cheese and put half of it on top of the cornbread before cooking. SAVE what you have left to make Southwestern Cornbread Salad. You can double this recipe but allow for extra cooking time in larger skillet.