Mexican Cornbread (Best I Ever Had!): A Savory, Flavorful Twist on a Classic

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch square baking dish or a similar-sized casserole dish with parchment paper.

Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, cumin (if using), and sugar. Set aside.

Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined. Add the creamed corn and mix again.

Add Vegetables and Cheese: Stir in the diced green bell pepper, onion, jalapeños, and shredded cheddar cheese. The cheese will melt into the cornbread, creating pockets of gooey goodness throughout the bread.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until everything is just combined. Be careful not to overmix, as this can make the cornbread dense.

Bake: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Serve: Allow the cornbread to cool for about 5 minutes before cutting it into squares. Serve warm, and enjoy it with your favorite chili, soups, or as a stand-alone snack.

Serving and Storage Tips: