The BEST easy Mexican cornbread from scratch! Made with jalapeno, cheese, and a can of Mexicorn, it’s moist, delicious, and not too spicy.
Ingredients
1/4 cup unsalted butter
3 tablespoons honey
1 cup yellow cornmeal I like medium grind for the texture
1/2 cup white whole wheat flour (or all-purpose flour)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 eggs at room temperature
1 cup low-fat buttermilk at room temperature; or 1 cup 2% milk mixed with 1 tablespoon lemon juice or white vinegar
1 1/2 cups freshly grated sharp cheddar, cheddar jack, or pepper jack cheese, or a mix divided
1 can Mexican-style corn drained (7 ounces; about 1 cup)
1 large jalapeño pepper seeded, membranes removed, and minced
2 green onions chopped, divided (about 1/4 cup)
Instructions
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.
Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey.
Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy.
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.
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!
Notes
TO STORE: This Mexican cornbread recipe should be kept refrigerated. Store in an airtight container or tightly wrapped in plastic wrap for several days.
TO FREEZE: Mexican cornbread freezes like a dream. Store for up to 3 months in the freezer wrapped tightly in plastic and aluminum foil. Defrost overnight in the fridge before serving.
TO REHEAT: Let the cornbread come to room temperature on the counter before serving. You can also reheat in a preheated 350 degree F oven until warm.
