Instructions:
- Prepare the Baking Dish:
Line an 8×8-inch square baking dish with parchment paper, leaving an overhang on two opposite sides to create handles. Lightly coat the paper with nonstick spray. Set aside. - Melt the Butter:
Melt the butter in a microwave-safe bowl and allow it to cool to room temperature. (Note: the butter is optional—if you prefer oil instead, you can skip this step.) - Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a separate bowl, whisk the melted butter with the egg until blended. Add in the buttermilk and stir to combine. - Combine Wet & Dry:
Add the wet ingredients to the dry ingredients, stirring gently by hand until just combined. The batter will be a bit lumpy—this is okay! - Add Flavor:
Gently fold in 1 cup of shredded cheese, drained Mexi-Corn, diced onion, diced green pepper, diced jalapeños (if using), and half of the green onions. Let the batter sit at room temperature for about 20 minutes while the oven preheats. - Preheat Oven:
Place a rack in the center of your oven and preheat it to 350°F (175°C). - Bake the Cornbread:
Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining green onions and 1/2 cup of cheese on top. - Bake:
Bake for 28 to 32 minutes, or until the center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. - Cool and Slice:
Let the cornbread cool in the pan. Use the parchment paper to lift it out onto a cutting board. For clean slices, let it cool completely. If you prefer it warm and a bit messier, slice and serve right away!
