Easy Cheesy Cornbread

Preheat your oven to 200 °C (400 °F). Grease a 9×9‑inch baking pan with a light coat of vegetable oil.
½ cup vegetable oil
Crack the eggs into a large mixing bowl and beat them lightly.
2 large eggs
Pour in the milk and oil, then whisk until everything’s smooth and pale.
1 ½ cups whole milk
In a separate bowl, stir together the cornmeal, flour, baking powder, sugar, chili flakes (if using), salt, pepper and grated cheese.
1 ½ cups cornmeal
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
¼ teaspoon red chili flakes
1 teaspoon salt
½ teaspoon ground black pepper
1 cup Mexican cheese mix
Pour in the wet mixture and gently stir until combined.
Next, pour the batter into your greased pan and smooth the top with a spatula.
Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean when inserted in the center.
Let the cornbread cool in the pan for about 10 minutes, then slice into squares and serve warm.