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Mexican Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Mexican Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4 to 6 Servings
$ /Serving

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup sifted all-purpose flour
  • 2 tablespoon sugar
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup whole milk or buttermilk
  • 1/3 cup sour cream
  • 1/4 cup vegetable oil
  • 1/4 cup chopped jalapenos, or to taste

Preparation

Preheat oven to 425 degrees F. Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To powder mixture add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

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Preparation

Preheat oven to 425 degrees F. Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To powder mixture add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product