mexican cornbread

Ingredients For mexican cornbread

• 1 c

  cornmeal
• 1 1/4 c

  unbleached all-purpose flour
• 1 Tbsp

  granulated sugar
• 1 Tbsp

  baking powder
• 1/4 tsp

  ground himalayan sea salt
• 1/8 tsp

  cayenne pepper, or more to taste
• 2 lg

  free-run eggs, beaten
• 1/2 c

  evaporated milk, or more
• 1/2 c

  milk
• 1 1/2 c

  pumpkin purée
• 3 Tbsp

  butter, melted, plus more to grease the baking dish
• 1 can

  (19 oz.) corn kernels, drained
• 1/2 c

  monterey jack cheese, grated (optional)
• 1/2 c

  extra-old cheddar cheese, grated (optional)
• 1/2 c

  poblano peppers, finely diced
• 1/2 c

  red peppers, finely diced