Mexican cornbread recipes?

I wanna make a batch of this on Friday, does anyone know a simple recipe for mexican cornbread.Mexican cornbread recipes?
Layered Mexican Cornbread





* Butter or non-stick cooking spray, for greasing pan


* 1 cup all-purpose cornmeal


* 1/2 cup all-purpose flour


* 2 tablespoons baking powder


* 2/3 cup milk


* 2 eggs


* 1/2 teaspoon salt


* 1/3 cup vegetable oil


* 1/2 cup chopped onion


* 1 (14-ounce) can creamed corn


* 1 cup grated Cheddar


* 1 cup chopped jalepeno peppers





Preheat oven to 350 degrees F.





Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.





In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.Mexican cornbread recipes?
2 tablespoons vegetable oil


2 medium jalapen';o peppers,seeded,deveined, %26amp; finely chopped


1/2 cup chopped onion


1/2 cup diced red bell pepper


1 cup,minus 1 tablespoon all-purpose flour


1 cup uncooked yellow cornmeal


1 tablespoon double-acting baking powder


1 teaspoon salt


1 teaspoon granulated sugar


1 cup drained cooked fresh or frozen corn kernels


1/2 cup low-fat (1%) milk


1/2 cup plain nonfat yogurt


1 egg white


(Step 1)


Preheat oven to 400* F, Spray 8*inch square baking pan with nonstick cooking spray


(Step 2)


In large nonstick skillet, heat oil, add jalapeno peppers,onion %26amp; bell pepper, cook over medium heat, stirring frequently, about 8 minutes, until veggies are tender. Transfer veggies to a small bowl, cool them to room temperature.


(Step 3)


In medium bowl, combine flour,cornmeal,baking powder,salt %26amp; sugar.


(Step 4)


Add corn,milk,yougurt %26amp; egg white to onion mixture, stir to combine.


Add corn mixture to flour mixture, stir just until combines (do not over mix)


Transfer mixture to prepared baking pan, bake 30 minutes, or until cornbread pulls away from the sides of the pan, transfer pan to wire rack to cool.


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Mexican cornbread





1 cup butter, melted


1 cup white sugar


4 eggs


1 (15 ounce) can cream-style corn


1/2 (4 ounce) can chopped green chile peppers, drained


1/2 cup shredded Monterey Jack cheese


1/2 cup shredded Cheddar cheese


1 cup all-purpose flour


1 cup yellow cornmeal


4 teaspoons baking powder


1/4 teaspoon salt





Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.





In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.





In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.





Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.
Corn and Green Chilies Muffins


鈥?Vegetable oil cooking spray


鈥?1 1/4 cups stone-ground cornmeal


鈥?1/2 teaspoon salt


鈥?2 teaspoons baking powder


鈥?1 cup shredded sharp Cheddar


鈥?1 (8-ounce) can cream-style corn


鈥?1 cup sour cream


鈥?1 (4-ounce) can chopped green chiles


鈥?1/2 cup canola oil


鈥?2 large eggs, lightly beaten


Directions


Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.


In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.


Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.
Tom's recipe looks good, but use the whole can of green chiles.