There must be a hundred Mexican Cornbread recipes floating around. I have several that I use, but this is the one I seem to go back to. I think other than the fact it is so good, it doesn't make so much that you're eating the same pan of cornbread for days.
1 1/2 cups self-rising cornmeal
1 cup milk
Small can cream style corn
1 chopped onion
3 or 4 jalapeno or chili peppers
1/2 cup vegetable oil
3/4 cup cheddar cheese, grated
Chopped bell pepper and celery may be added
Combine all ingredients. Bake in greased casserole at 400 degrees F for 45 minutes.
This may be baked in a large ring mold and filled with beef stew, chili or chicken a la king.