Best Moist Mexican Cornbread Recipe with Jalapeño Cheddar

Instructions:

1. Preheat oven to 400°F (200°C). Lightly grease and flour an 8x8 inch baking pan or 9-inch cast iron skillet.
2. In the first large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until thoroughly combined.
3. In the second bowl, whisk the milk, buttermilk, and eggs until homogenous. Slowly whisk in the slightly cooled melted butter until just incorporated.
4. Pour the wet mixture into the dry mixture. Use a spatula to gently fold them together until just combined. Stop mixing as soon as the dry streaks disappear; overmixing will result in tough cornbread.
5. Gently fold in the shredded cheddar, chopped jalapeños, and cilantro (if using).
6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for 30–35 minutes, or until the edges are deeply golden brown and a wooden skewer inserted into the centre comes out clean or with moist crumbs attached.
8. Let the cornbread cool in the pan for 10 minutes before slicing into squares and serving warm with honey butter or sour cream.