This Mexican-inspired cornbread is both effortless and incredibly tasty, made with a blend of cornmeal, flour, cheddar cheese, green onions, and jalapenos.

It's delightfully moist with a subtle sweetness and a touch of spiciness from the jalapenos. Ready for the oven in just 10 minutes, no special equipment or stand mixer is required.

You need a few simple ingredients for making Mexican Cornbread. Click on 'learn more' for the full recipe with measurements.

In a separate bowl, combine the cornmeal, plain white flour, baking powder, baking soda, sugar, and salt. Mix these dry ingredients thoroughly.

Now, fold in the finely chopped jalapeno, finely sliced green onions, and grated cheddar cheese into the batter. Ensure they are evenly distributed.

Bake the cornbread for approximately 30-35 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

Remove it from the oven and allow it to cool for a few minutes. Once it has cooled slightly, release it from the springform pan, cut it into wedges or squares, and serve.