Cornbread is usually associated with the Southeastern United States, but in California they make it their own by spicing it up and adding some cheese.

1 cup (250 ml) yellow cornmeal
1/2 cup (125 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
1/4 cup (60 ml) sugar
2 eggs
8 Tablespoons (120 ml) butter, cut into small pieces
1 can (15 oz, 425 g) cream style corn
1 cup (8 oz, 250 g) green chile peppers, drained and diced
1/2 cup (125 ml) milk
1/2 cup grated Monterey Jack or Cheddar cheese

Combine the cornmeal, flour, baking powder, and sugar in a bowl.  In a separate bowl cream the eggs and butter until light and fluffy.  Add the corn, chile peppers, milk, and cheese and stir to combine.  Add the dry ingredients and stir just enough to mix well.  Pour into a greased 8-inch (20 cm) square baking pan and bake in a preheated 350°F (180°C) oven for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.  Remove from pan and cut into squares.  Serves 8 to 10.

This recipe is from the Chef and staff at World Wide Recipes.