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Mexican Cornbread

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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 or buttermilk whole milk
  • 1/3 cup sour cream
  • 1/4 cup vegetable oil
  • 1/4 cup chopped or to taste jalapeños


Preheat oven to 425 °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 jalapeños and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden.

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