Mexican Cornbread

Ingredients

1	cup yellow cornmeal, stone-ground
1	cup unbleached all-purpose flour
2	teaspoons baking powder
1/2	teaspoon baking soda
1/2	teaspoon salt
2	large eggs
2/3	cup buttermilk
2/3	cup milk
2	tablespoons melted unsalted butter
1	cup shredded pepper jack cheese
1	jalepeno chili, chopped
1/2	teaspoon cayenne pepper
3/4	cup frozen corn (optional)

1) Preheat oven to 425
2) Mix dry ingredients
3) Crack eggs into the bowl with dry ingredients and mix with a wooden spoon, then add in milk and buttermilk. Quickly stir. Add melted butter. Fold in cheese and Jalepeno.
4) Pour into a greased 9x9 pan and bake for 25 minutes.