Mexican Cornbread (Best I Ever Had!)

1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 cup milk
1/3 cup vegetable oil
1 large egg
1 cup shredded cheddar cheese
1 (4 oz) can diced green chiles, drained

Preheat oven to 400°F.

Grease an 8×8 inch baking pan.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt and sugar.

In a separate bowl, whisk together the milk, oil and egg. Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in the cheese and green chiles.

Pour the batter into the prepared baking pan.

Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.

Allow to cool for 5 minutes before cutting into squares. Serve warm.