Paula Deen's Mexican Cornbread

"Yummy cornbread."
 
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photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm
photo by Andi Longmeadow Farm photo by Andi Longmeadow Farm
Ready In:
35mins
Ingredients:
10
Serves:
4-6
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ingredients

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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

  1. beccatheny
    This was okay. It made a very thin cornbread, but it had a good flavor. I used pickled jalapenos and added a handful of cheese. I may try it again and see if I get better results.
     
  2. Red Jenny
    Light and tasty. Made into mini cornbreads using a muffin pan - 15 minutes bake time
     
  3. Dixie Vader
    This cornbread was great! Whenever I try to make cornbread, it never rises correctly, but this turns out beautifully every time. I use pickled peppers from our garden and my dad really likes it. Thanks for the great recipe!
     
  4. Kim~In~Canada
    This was really good and just the right amount of spice.
     
  5. MsSally
    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

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!
 
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