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Paula Deen's Mexican Cornbread

Paula Deen's Mexican Cornbread

This Mexican Cornbread is perfect with a big bowl of chili.

Course Bread
Cuisine American
Keyword Paula Deen's Mexican Cornbread
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 375 kcal


  • 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


  1. Preheat oven to 425 degrees. Grease an 8-inch square pan, cast iron skillet or cornbread mold.
  2. 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.
  3. Pour into prepared pan.
  4. Bake for 20-25 minutes or until golden.