Ingredients

1 tablespoon olive oil
1/2 cup diced red onion
1/2 cup corn kernels
1 cup flour, sifted
1 cup yellow cornmeal
1 tablespoon baking powder
3 tablespoons sugar
1 teaspoon salt
2 eggs, well beaten
1 cup milk
1/2 cup buttermilk
1/4 cup melted butter
2/3 cup grated Manchego cheese
1 Scotch bonnet chile, or other chile, seeded and minced

Directions

Preheat oven to 425 degrees. Coat an 8-inch square baking pan with non-stick cooking spray.

Heat a skillet until hot. Add oil, onion and corn. Saute over high heat until the onion and corn are charred, about 3 to 4 minutes. Set aside to cool.

Sift flour into a large bowl and add cornmeal, baking powder, sugar and salt. In another bowl, beat eggs, milk and buttermilk together. Stir in cooked onion and corn, and the butter, cheese and minced chile. Add the milk mixture to the flour mixture and stir just until combined.

Pour batter into pan and bake 35 to 45 minutes, until a wooden pick inserted in the center comes out clean. Remove from oven and let cool 10 minutes. Turn out onto a wire rack and cut into portions as desired.