Mexican Cornbread

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Servings: Makes 4 to 6 servings
Prep Time: 15 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

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.

Recipe courtesy Paula Deen

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Reader Comments:


You hang in there Paula we love you. Cook like you want to i love your recipes & your shows.

By Martha Trousdale on January 24, 2012


This was very easy to make. I did not have a sifter and I read that the flour can be run through the food processor so I tried that and it work well. I am not a fan of Jalapenos so I skipped those (I will add then next time I make it though for Cinco de Mayo (sorry if it is spelled wrong) my church is having a potluck that night). Personally I like my corn bread a little sweeter so I topped it with a honey/butter glaze. It looks beautiful and tastes amazing.

By Veronica Demski on April 29, 2011

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