Friday, August 21, 2009

Mexican Cornbread

This is a wonderful cornbread recipe. My daughter, Jenna makes this a lot. She made it this week when we had chili.

Mexican Cornbread
Recipe courtesy Paula Deen

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

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 brown.

****Jenna makes this in a 9 x 13 pan and adds 1 can of creamed corn.

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