Here is a Mexican Cornbread recipe that I got from my grandmother.

Mix all ingredients together. Pour into greased skillet or baking dish. Bake at 350 degrees until top turns light brown.

This is a very simple recipe. I have tried it with both milk and sour cream. I prefer the milk. I use either of the two corns, which ever I have on hand at the time. The amount of pepper I adjust according to which type hot pepper I have. I have also used various kinds of cheese, all with good luck. I usually make mine in muffin pans for individual servings, although most everyone will have to have more than one (so make more than one batch).