Mexican Cornbread


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54321 Based on 2 Reviews

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

Directions

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:

54321

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

54321

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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