@waterhopper: You need the following ingredients to make your Mexican cornbread:
1 cup cornmeal (I use yellow), ½ tsp. salt, ½ tsp. baking soda, 1/3 cup melted shortening, 1 small can cream style corn, 1 cup sour cream, 2 eggs (beaten), 1 cup shredded cheddar or Mexican blend cheese, and 1 can (4 oz.) chopped green chili peppers (drained).
Heat your oven to 375. Grease a 9 inch skillet. Place over medium heat while you are making your cornbread batter. Combine the cornmeal, baking soda, and salt. Blend well. Stir in the shortening. Add the sour cream, eggs, and corn. Spoon half of the batter into the greased hot skillet. Sprinkle the cheese and chili peppers over the batter and then cover with the remaining batter. Bake for 35 to 40 minutes or until nicely browned.