Paula Deen’s Mexican Cornbread is really yummy cornbread. The jalapenos add just the right amount of heat. Not overly hot, but with a nice kick.
It’s also not overly sweet. Just plain good. Great with chili.
If you’ve ever tried to make cornbread and it didn’t rise correctly, don’t worry. This turns out beautifully every time. I use pickled peppers from my garden.
I made this in my 8 inch cast iron skillet I’ve had for many years. Cornbread is the only thing I use this pan for and wouldn’t think of making cornbread any other way.
I guess that’s the southern in me.
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This Mexican Cornbread is perfect with a big bowl of chili.
- 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 1 cup buttermilk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 2 tablespoons chopped jalapenos to taste
- Preheat oven to 425 degrees. Grease an 8-inch square pan, cast iron skillet or cornbread mold.
- In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt. To the dry mixture, add the egg, milk, sour cream, oil and jalapenos and mix until smooth.
- Pour into prepared pan.
- Bake for 20-25 minutes or until golden.
Enjoy!
Up Next:
Jalapeno and Cheddar Cornbread
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Recipe based on one by Lainey6605
Photo by Andi of Longmeadow Farm