Mexican Cornbread Recipe - How To Make Mexican Style Cornbread From Scratch - Moist and Flavorful 🌽🍞

Preheat the oven to 350°F.

In a medium bowl, fluff and level 1 cup of self-rising yellow cornmeal mix and pour it into a sifter.

Fluff and level 1/2 cup of self-rising flour and add it to the cornmeal.

Add 2 teaspoons of baking powder and 1/2 teaspoon of salt to the flour and cornmeal mixture.

Add 1/3 cup of white sugar and 1/2 teaspoon of baking soda, then sift or whisk all the dry ingredients together.

In a large bowl, add 2 extra large eggs at room temperature, 1/4 cup of applesauce, 1 (14.75 oz) can of cream style corn, 1 cup of shredded Mexican blend cheese, 2 diced jalapenos (seeds removed), and 1 cup of buttermilk.

Whisk the wet ingredients together until well blended.

Slowly add the dry ingredients to the wet ingredients and whisk until combined, being careful not to over mix.

Pour the batter into an 8x8 inch square baking pan that has been sprayed with cooking spray.

Sprinkle an additional 1/2 cup of shredded Mexican blend cheese on top of the batter.

Bake in the preheated oven for about 35 minutes.

Let the cornbread rest for about 10 minutes after removing it from the oven before serving.

Equipment Needed

Spice Level: