- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Grease a 9-inch square baking dish.
- Mix Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine Wet and Dry Mixtures:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add Mix-ins:
- Gently fold in the corn kernels, shredded cheddar cheese, chopped jalapeños, green onions, and cilantro. Add honey or sugar if you prefer a slightly sweet cornbread.
- Pour into Baking Dish:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the Mexican cornbread to cool for a few minutes before slicing. Serve warm.
- Optional Toppings:
- Consider serving with a dollop of sour cream, additional shredded cheese, or a drizzle of honey if desired.
- Enjoy:
- Enjoy your flavorful Mexican Cornbread as a side dish or on its own!
This Mexican cornbread is a perfect complement to a variety of dishes, especially those with a Mexican or Southwestern flair. The combination of corn, cheese, and jalapeños adds a delicious kick to the classic cornbread.