Mexican Cornbread

An easy recipe for cheesy Mexican cornbread from scratch! Made with jalapeno, gooey cheese, and a can of Mexicorn. It's moist, delicious, and not too spicy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line an 8×8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.

Step 2

Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.

Step 3

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

Step 4

Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.

Step 5

Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.

Step 6

Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.

Step 7

Place a rack in the center of your oven and preheat the oven to 350°F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!