New South Mexican Cornbread


2 cups Martha White Self-rising cornmeal
1/2 cup Martha White Self-rising flour
1 cup Mayfield buttermilk
1 cup Mayfield Sour Cream
1 egg
1/4 cup sugar
1/2 cup melted butter
½ cup chopped onion
1 cup cream style corn
¾ cup chopped jalapenos
1 1/2 cups shredded cheddar cheese (reserve ½ cup)


Mix all ingredients together (except reserved cheese) and pour in a 9 X 13 greased pan or a 12 inch Lodge cast iron skillet. Sprinkle with remaining ½ cup cheese. Bake at 400 degrees for 25 minutes.