Mexican Cornbread — Robert St. John

Ingredients

• 1 cup Cornmeal
• 1/2 cup Flour
• 1/4 cup Corn flour
• 2 tsp Baking powder
• 1 /2 tsp Baking soda
• 1/2 tsp Ground Cumin
• 1 tsp chili powder
• 1 1/2 tsp Salt
• 1 Egg
• 1 tsp Bacon grease (or canola oil)
• 3/4 cup Buttermilk
• 1 cup Milk
• 1 cup Fresh or frozen corn kernels (thawed if frozen)
• 1/4 cup Green Onions, thinly sliced
• 2 Tbs Jalapeño, minced