Step 1

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan.

Step 2

In a large bowl, whisk together cornmeal, flour, baking powder, and salt.

Step 3

In a separate bowl, whisk together buttermilk, vegetable oil, and eggs until well combined.

Step 4

Add the wet ingredients to the dry ingredients, stirring just until combined.

Step 5

Fold in diced green chilies, chopped jalapeños, shredded cheddar cheese, and shredded Monterey Jack cheese. Mix until evenly distributed.

Step 6

Pour the batter into the prepared baking pan, spreading it evenly.

Step 7

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8

Allow the Mexican Cornbread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Step 9

Once cooled, cut into squares and serve warm.