Mexican Cornbread: A Savory, Flavorful Twist on a Classic Favorite

Preheat your oven to 375°F (190°C). Grease or line an 8×8-inch baking dish with parchment paper for easy removal.
Mix the Dry Ingredients:

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, chili powder, and cumin. Stir until evenly mixed.
Prepare the Wet Ingredients:

In a separate bowl, whisk together the milk, melted butter, and eggs until smooth and well combined.
Combine the Wet and Dry Ingredients:

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the shredded cheddar cheese, corn kernels, chopped jalapeños, and onion (if using).
Bake the Cornbread:

Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Garnish and Serve:

Remove the cornbread from the oven and allow it to cool for a few minutes before slicing. Garnish with fresh cilantro before serving.
Serving and Storage Tips