How To: Make spicy Mexican inspired cornbread with Betty

Tired of traditional Southern cornbread? Spice it up! With this tutorial, learn how to give your cornbread a spicy Tex-Mex flare! In this video, Betty demonstrates how to make Mexican cornbread, baked in an iron skillet. Full of cornmeal, eggs, Cheddar cheese, sour cream, whole kernel corn, and chopped green chiles, you can't miss with this one!
You Will Need:
* 2 cups self-rising cornmeal mix (Adjust with cornmeal and flour, and add baking powder and salt, if you cannot find self-rising cornmeal mix.)
*1 cup finely shredded Cheddar cheese (You may substitute a different type of cheese, if you like.)
*1 cup sour cream
*1 cup whole kernel corn, drained
*4 oz. can chopped green chiles, drained
*2 eggs, well beaten
*2 tablespoons vegetable oil (for batter)
*2 tablespoon peanut oil (for greasing skillet or baking pan)

Step 1: Preheat Oven and prep your pan/skillet
Heat oven to 400 degrees. Grease a 9-inch square baking pan or a 10-inch oven-proof skillet.
(I used an iron skillet and poured 2 tablespoons peanut oil into the bottom and used my hands to spread it over the bottom and around the sides of the skillet. Then, I heated the skillet to a very high heat right before pouring the cornmeal batter in. Do not let the hot oil smoke!)

Step 2: Mix your ingredients
In a large bowl, combine 2 cups self-rising cornmeal mix, 1 cup shredded Cheddar Cheese, 1 cup sour cream, 1 cup whole kernel corn, 4 oz. can drained green chiles, 2 well-beaten eggs, and 2 tablespoons vegetable oil. Stir, just until all ingredients are combined.

Step 3: Pour into skillet or pan
Pour into a hot, greased skillet or baking pan.

Step 4: Bake
Bake for 20 minutes, or until golden brown and done. *To test for doneness, place a toothpick in the center of the cornbread