Paula Deen’s Mexican Corn Bread
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| From 2010-06-20 |
* 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.
So this was a pretty good recipe! I think it needed a tad more salt and jalapenos. There are a few more recipes of corn bread that I want to try. But overall this was a good recipe to go with my Chili! All the people in my family gave it a thumbs UP!
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