3/4 cup cornmeal (I use Bob's Red Mill Corn Meal)
1 1/4 cup gluten-free flour (I use Bob's Red Mill Gluten Free Flour)
3 tsp. baking powder
1 tsp. sea salt
1/4 cup sugar
1 cup cream style corn (pureed in a blender)
1/4 cup melted butter
1 egg, beaten
1 medium yellow onion, finely chopped
2 Tbs olive oil
1 clove garlic minced
1-3 jalapeno peppers,depending on your desire for heat, finely chopped
1 - 4 oz. can of green chiles minced and drained
1 1/4 cups grated, monterey jack or cheddar cheese, or a little of both
3/4 cup skim milk
In a large bowl add the cornmeal, flour, baking powder, sea salt, and sugar and mix well.
Saute the onion in the olive oil for 25 - 30 minutes, starting out on medium high heat and then lowering to low after the onion starts cooking. Stir frequently. At the end of 30 minutes the onion should have cooked down to about 1/2 of what you started with and be a golden brown.
Add the minced garlic and saute an additional 5 minutes being careful not to burn the garlic. Stir constantly.
Remove the onion/garlic mixture to a small bowl
Add a little more oil to the pan and saute the jalapeno for 8 - 10 minutes on medium high heat.
Add the jalapeno and green chiles to the onion/garlic mixture.
Now add the cream style corn, butter, milk, and egg to the dry ingredients and mix until just moistened. Do not over mix.
Stir in the onion, garlic, jalapeno, green chile mixture, and cheese till just mixed in.
Pour the cornbread mixture into a greased 9 inch square glass oven-proof dish. Bake at *375 for 25 -30 minutes.
If you like a little more heat in your cornbread, don't hesitate to add more jalapenos to the recipe.
Original recipe from http://www.cooking-mexican-recipes.com/