Easy Homemade Mexican Cornbread Recipe (So Moist!)

This Mexican cornbread recipe is very easy to make, it's super moist and never dry. You will love this cornbread so much you want to make it all the time.

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INGREDIENTS
Dry Ingredients:
• 1 cup all-purpose flour
• 1 cup fine granulated sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup yellow cornmeal

Wet Ingredients:
• 2 eggs
• 1/4 cup unsalted butter
• 1 cup milk (any kind)
• 1/4 cup honey

Corn Add-In:
• 1 can Mexican corn, blended
(Start with 1/2 cup, add up to 1 cup for extra corn flavor)

Pan & Baking:
• Non-stick spray, butter, or oil
• 8-inch deep dish baking pan
• Bake at 350°F (or 325°F) for 20–25 minutes

INSTRUCTIONS
1. Preheat oven to 350°F (or 325°F for a slower bake).
2. In a bowl, whisk together flour, sugar, salt, baking powder, and cornmeal.
3. Blend Mexican corn until creamy (similar to creamed corn).
4. In a separate bowl, beat eggs, then add butter, milk, and honey. Mix well.
5. Pour wet ingredients into dry ingredients and mix until combined.
6. Fold in blended Mexican corn until evenly mixed.
7. Spray or grease an 8-inch deep dish pan.
8. Pour batter into pan and bake for 20–25 minutes.
9. Check at 15 minutes to avoid over-browning.
10. Remove from oven, let cool slightly, slice, and enjoy.

TIMESTAMPS
0:00 Intro – Famous Mexican Cornbread
0:09 Dry ingredients
0:31 Cornmeal added
0:43 Blend Mexican corn
1:10 Add eggs
1:16 Mix wet ingredients
1:22 Add butter
1:27 Add milk
1:32 Add honey
1:40 Combine wet & dry
1:59 Fold in blended corn
2:13 Prepare baking pan
2:28 Pour batter into pan
2:38 Bake time & temperature
3:00 BeSureTo Season® mention
3:40 Remove from oven
3:49 Slice & texture reveal
4:21 Final look & outro

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