Paula Deen's Mexican Cornbread
photo by Andi Longmeadow Farm
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 236.59 ml yellow cornmeal
- 236.59 ml sifted all-purpose flour
- 29.58 ml sugar
- 19.71 ml baking powder
- 2.46 ml salt
- 1 large egg
- 236.59 ml whole milk or 236.59 ml buttermilk
- 78.78 ml sour cream
- 59.14 ml vegetable oil
- 29.58 ml chopped jalapenos (to taste)
directions
- Preheat oven to 425 degrees.
- 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 20-25 minutes or until golden.
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Reviews
-
This was the best corn bread. Not overly hot, but with a nice kick. Not overly sweet, just plain good. I made this in a 8 inch cast iron skillet I bought from a little old lady at a yard sale. Cornbread is the only thing I use this pan for and wouldn't think of making cornbread any other way. I guess that is the southern girl in me.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!