This Mexican Cornbread recipe is moist; and the pepper jack cheese, Herdez Tomatillo Verde Mexican Cooking Sauce, (or your favorite Salsa Verde), and the jalapeños add just the right amount of spiciness.
Mix together the cornmeal, baking powder, salt, and sugar in a large bowl. Stir in the Cheddar cheese, pepper Jack cheese, onion, and red bell pepper.
Add the milk, oil, corn, jalapeño peppers, and Mexican cooking sauce. Stir well.
Spray a 9x13 baking dish with non-stick cooking spray. Immediately pour the batter baking dish.
Bake for about 50 minutes or until a knife inserted in the middle comes out clean. Let cool at least 15 minutes before serving.
Notes
If you do not have creamed corn, add a can of corn into the food processor and process for about a minute. Then it will become thick like creamed corn and you can use that in the recipe.