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.


CATEGORIES:
View All

Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
YOU MIGHT ALSO LIKE
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    53 Reviews
    453
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    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.
    added cheese. sm can of corn, honey, and a can of chopped green chili. 
    Next time will use less baking powder
    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.
    very good will make again!!
    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!
    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.
    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!
    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.
    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.
    Fantastic Recipe and easy to make. I do recommend adding more than two tablespoons of Jalapenos though. Wasn't as spicey as I thought it would be, and the peppers weren't as defined if you chop them up too much. Other than that great stuff!!
    I turned this into Gluten Free with amazing success. It was delicious.
    After reading some of the reviews i decided to change things up a bit with this recipe.I added 3 jalapenos,1 red onion,1/4 orange bell pepper to the recipe(they were all diced).I also used 2 beaten eggs instead of one plus a little extra of sour cream.I made the batter and added half of it to an iron skillet that had been heating with oil (medium high heat).I sprinkled about 1 cup of mexican blend shredded cheese to skillet. Topped that off with the rest of batter. Then sprinkled a bit more of cheese.You dont need to cook the cornbread in the skillet for long; just enough for you to add the batter and cheese.Placed skillet in oven to bake for 25 minutes at 410 degrees.After 25 minutes I turned oven off and let skillet stay in oven for about 2-3 minutes.Took skillet out,let it cool and flipped cornbread onto serving plate.This came out absolutely amazing!! It was super tasty and very very moist.My family loved and asks for this all the time.Try it and see!
    So easy and I could add any extras or substitutions to this without any complications. Paula. You did it right again. Keep those delicious recipes comin. :>)
    I did not like this cornbread one bit. It had no flavor and it was dry. I would have been better off using a box of Jiffy cornbread.
    I followed the recipe, minus the jalapenos. It was tasteless. It either needed more salt for a savory cornbread, or more sugar for a sweet cornbread. I threw the entire thing out. Even though I left out an ingredient, I still give this one star, because I cannot believe that the inclusion of the jalapenos would change the taste of the cornbread base.  
    delish!!! didnt change anything yummy
    Very good!!! This is my second time doing it......my family loved it! XD
    Very moist and delicious!
    This was my first time making this recipe and it turned out amazing. I doubled the recipe, knowing I would be feeding 5 people with hearty appetites. I omitted the Jalapeno?s, added half a pound of old cheddar cheese, and substituted the oil for butter. I did not however double the baking powder as the recipe already called for 4 tsp. Because I doubled the recipe I cooked it an extra 10 minutes and it came out moist and golden brown on top. My husband has already asked me to make it again!!!
    I needed a basic cornbread recipe for ingredients I had on hand and to let my creativity flow. This one was just the ticket. I substituted 1/2 cup each of 2% milk and fat free plain yogurt for the "1 cup whole milk or buttermilk" ingredient. Instead of 2 tablespoons of jalepenos, I diced and threw together 1/4 green pepper, 1/4 pasilla pepper, 2 full green onions, 3 small pieces of packaged Canadien bacon, 1/8 cup of leftover bacon bits, a touch more oil and finished it with 3/4 cup of shredded cheddar cheese. I loaded half of this fully mixed batter into the pan, spread another 3/4 cup of cheddar evenly, then spread the rest of the batter evenly on top of that and set the pan in to bake. After 30 minutes, I turned off the oven and let the pan sit so the middle could bake just a bit more. It was moist, rich in flavor and is the result I've been looking for. Thanks Paula!
    Cornbread is dry but nature but cornbread that is too dry would have been unbearable. I followed the suggestions and used whole fat sour cream (Paula would be proud) and about half a cup of old cheddar. This recipe is as easy as making a batch of muffins: mix dry, mix wet, combine. Love it!
     
     I put mine in a casserole dish and it took 25 minutes to bake in my oven. I found it quite moist. I used canned jalape?os because that is what I had on hand and it was quite spicy and delicious. ~ Suzie the Foodie
    I followed this recipe pretty closely, although I exchanged the sugar for honey and I added a Mexican cheese blend. It came out very dry. I think next time I will add an extra helping of either sour cream or buttermilk. I prefer my cornbread super moist!
    I added 1 T honey, 1 T butter 1tsp vinegar (to make up for not having buttermilk) and a handful of mexican cheese blend spiced up with a bit of chili powder. It turned out moist and tasted fantastic. Thanks to all other reviewers for the additives.
    Really enjoyed this cornbread. Easy to prepare - pretty much one bowl. I switched out 2T sugar for 2T honey and 1/3C sour cream for yogurt (3% fat) - then I followed some of the suggestions and added a handful of cheese and green onions. I put it in the oven for about 20 mins. I was using a glass baking dish so in the last 5 mins, I broiled the top to get that nice seared top. Came out really well - savory and moist - just a bit crumbly. Consider it a great basic cornbread recipe ripe for your own add-ins
    So I read the previous reviews about the recipe alone being bland and dry. Just looking at the recipe, it did appear that it would come out that way. So, I did what others suggested and added a couple handfuls of sharp cheddar cheese, I added about half the can of "summer crisp" canned corn. I went with the 2 tablespoons of sugar, but also added 2 tablespoons of honey which added just the perfect amount of sweetness without being too sweet. Don't get me wrong, I do love sweet cornbread as well as not sweet, but this recipe tasted great with some sweetness added, more mexican-y. I also added about half a small red pepper dice. End result? Oh my gosh, we couldn't stop eating it it was so good.
    This was the best mexican cornbread i've ever had! I suck at cooking, but i decided to give this recipe a try and i was so proud.. i took the advice of other reviewers and added some cheddar cheese, and i think that made a big difference. loved it!
    very bland and floury tasting.
    Cook hamburger adding onions,green peppers,and anything else that you like
     after cooking the meat,prepare the cornbread but add a can of cream style corn.place half of the prepared meat in bottom of cassarole dish cover with half of the cornbread mixture add another layer of meat and a final layer of cornbread mixture, bake and enjoy
    I've made this bread a few times now and found a couple additions make all the difference. As other reviewers have mentioned, the bread turns out pretty dry if prepared as written. I use a couple handfuls of cheddar cheese, which keeps the bread moist and deepens the flavor. Make sure you use real sour cream. The batch I made with the low-fat stuff turned out dry and crumbly. I also like sweeter cornbread, so I up the sugar to 3 tablespoons and add 2 to 3 tablespoons of honey. If you have some fresh corn around, that adds nice texture, too. All in all, a good place to start, but you've got to make it your own.
    I added 2 tablespoons honey or agave, garlic powder and dried onions, medium salsa instead of peppers (too hot for me) and sharp cheddar cheese about 3/4 cup to 1 cup. It really sweetened it up and the cheddar made it extra moist with a little kick from the salsa. I think if you wanted a sweeter bread you could use condensed milk instead of regular and skip the honey :)
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Layered Mexican Cornbread

    Recipe courtesy of Paula Deen