Mexican Cornbread

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Servings: 4 to 6 servings
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons 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
2 tablespoons 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 dry 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.

Show: Paula's Home Cooking/Jan/Feb 2006 issue/Sep/Oct 2007 issue
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Reader Comments:


I check your Mexican Cornbread and yours is easy, compare with mine,mine looks like a long grocery list, because mine is Mexican Cornbread O'Brien. I guess you could say mine is a meal in self, love to serve it with Boracho Beans. Salsa and Baked Corn Chips. Nachos and Chips, Sangria (homemade) and a Tossed Salad and dessert Watermelon. It will be a Fiesta! I love to send you my recipe for Caldo de Pollo and Caldo de Res, which goes super with Mexican Cornbread O'Brien. Love you Miss Paula, Have a great July the 4th and keep it safe and you eat light, have Bobby come up with some new light dishes. Being keeping up with him since he started, my kind of dishes. I do the same when cooking. Slice off the calories and salt, fat and sugar. I use I can't Believe it's not butter, spead and sprizters butter. I use lemon instead of dressings on salads. and Clear broth soups, instead of creamed. I been dieting since I was in High School, so I developed alot of healthy techniques. Do alot of poaching (fish)

By Mrs. Feliz Guerrero-Rios on June 27, 2012


I love Paula Deen. I share your recipes with my friends in Chile. because your programs are not shown in our country. love Carmen Gloria

By Carmen G. Zeballos on March 15, 2012


Love Paula Deen , she is one foxy lady & a good southern cook .Thanks Paula .

By joan livingston on January 13, 2011

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