Paula Deen's Mexican cornbread and Mexican cornbread from Taste of Home magazine are some good recipes for Mexican cornbread. The former recipe uses cornmeal, sugar and baking powder, while the latter uses cheddar cheese and green chilies.
To make Paula Deen's recipe, combine 1 cup of yellow cornmeal, 1 cup of sifted flour, 2 tablespoons of sugar, 4 teaspoons of baking powder and 1/2 teaspoon of salt in a bowl. Add 1 large egg, 1 cup of milk, 1/3 cup of sour cream, 1/4 cup of vegetable oil and 2 tablespoons of chopped jalapeños, and mix until it's smooth. Pour the mixture into a greased 8-inch square pan, skillet or cornbread mold, and bake it in an oven preheated to 425 F for 20 to 25 minutes or until it's golden.
For the Taste of Home recipe, combine 2 packages of cornbread mix and 1 chopped onion in a large bowl. In another bowl, combine 2 cups of shredded cheddar cheese, 1 can of cream-style corn, 1 1/2 cups of sour cream, 4 eggs and 1 can of chopped green chilis, as well as 1/3 cup of canola oil and 1 tablespoon of chopped jalapeño pepper. Add it to the cornbread mixture until it's moist, and pour it into a greased baking dish. Bake the cornbread at 350 F for 50 to 55 minutes or until it browns.