Mexican Corn Bread

• 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

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.

Yield: Makes 4 to 6 servings
Prep time: 15 minutes
Cooking Time: 20 to 25 minutes
Ease of preparation: Easy

Recipe courtesy Paula Deen