Mexican Style Cornbread
This Mexican cornbread made with creamed corn, cheese, onion, and jalapeño peppers is delicious. A melted Cheddar crust tops makes it irresistible!

Preheat the oven to 350 degrees F (175 degrees C).

Grease an 8-inch square pan or a cast iron skillet.

Beat eggs in a small bowl; mix in buttermilk and corn oil.

Stir in 1 cup shredded cheese creamed corn onion and jalapeños.

Whisk cornmeal flour baking powder baking soda and salt together in a large bowl; stir in egg mixture until combined.

Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.

Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean about 30 to 35 minutes.