Mexican cornbread is a simple, sweet, and spicy cornbread with a buttery soft crumb. It's made with creamed corn, honey, cheddar and jalapenos, and tons of flavor!
Preheat the oven to 350°F. Butter a 9×9-inch pan and set aside.
In a large measuring cup or small bowl, whisk together milk, honey, and eggs.
In a large bowl, mix together the flour, cornmeal, baking powder, and salt. Add in the milk mixture and stir just until combined. Stir in the melted butter, corn, jalapeno and 1/2 cup cheese, being careful not to overmix.
Pour evenly into pan. Sprinkle the top with remaining 1/2 cup cheese. Bake 33 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter, if desired, on top.
Notes
Muffins: Make batter the exact same way, however pour into a 12-cup muffin tin instead of a baking pan (each cup should be about 3/4 full). Bake at 350°F for 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.Freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer 1 to 2 months.Thawing: Place in refrigerator overnight or thaw at room temperature until soft and fluffy (no longer frozen). Reheating: Re-wrap in aluminum foil and place in oven at 350° until warmed throughout.Storage: Wrap leftovers in foil and store in a zip-top bag at room temperature up to 2 days.