Mexican Cornbread

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 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.


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Pairs Well With
Lager

Crisp, refreshing light beer

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3.8 54
this cornbread is the best . paula knows what shes doing item not reviewed by moderator and published
Decent recipe. A lot of people don't like sour cream recipes but I think they really do add some moisture. A tad spice w/2 jalapeno peppers; I use 1 jalapeno or 1 level tsp of chili flake. Sugar is a nice touch but can be omitted if you want "cornier" bread. item not reviewed by moderator and published
added cheese. sm can of corn, honey, and a can of chopped green chili. Next time will use less baking powder item not reviewed by moderator and published
Waaaaay too much baking powder... so much you could clearly taste it even over the jalapenos and I used two three inch peppers. I'll look for a different recipe next time. item not reviewed by moderator and published
very good will make again!! item not reviewed by moderator and published
I was craving Mexican cornbread and i just KNEW Paula Deens would be delicious because I love her recipes. I am not a picky eater at all. This was so bad I threw it in my soup hoping that it would help me eat it. it ruined my whole bowl of soup. I went exactly by the directions but added a cup of cheddar but the taste was so bad you couldn't even taste it. I gave it two stars only because it was moist. I'm going back to the recipe on the cornmeal bag! item not reviewed by moderator and published
Being a southern boy, I have eaten a lot of cornbread in my day. Wanted to try Paul’s Mexican take on it. The first time I tried the recipe, I did it with the jalapenos. It was good. The next time I did it without the jalapenos. It was great. Ranks up there with the best cornbread I have ever eaten. Suggest checking it first at 15 minutes, to ensure it doesn’t bake too long. item not reviewed by moderator and published
This is a great go to recipe for a simple weeknight cornbread. I do add more salt, and then let the batter sit in the fridge for 20 minutes so that the jalepeno flavor intensifies. Serve with salted butter and enjoy! Thanks Paula! item not reviewed by moderator and published
Made a very nice cornbread. I slimmed it down a lot by using fat free sour cream, egg beaters, and skim milk, and it still turned out wonderfully moist. I used a little more salt and it was wonderful. A great side dish for chili, especially if you don't have much in the house and want a quick easy side. item not reviewed by moderator and published
it was wonderful. i did add a few extra things, like i add frozen corn that had been thaw. then i added cheese but, i had to add i little more milk. also,i didnt use the sour cream. item not reviewed by moderator and published

Not what you're looking for? Try:

Layered Mexican Cornbread

Recipe courtesy of Paula Deen