Paula Deen's Mexican Cornbread

"Yummy cornbread."
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:




  • 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.

Questions & Replies

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  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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