Hamdi Saidani Paula Deen’s Mexican Cornbread is made with yellow cornmeal, all-purpose flour, sugar, baking powder, salt, egg, whole milk or buttermilk, sour cream, vegetable oil, and chopped jalapeños. This easy Mexican Cornbread recipe creates a delicious side dish that takes about 35 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 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 or buttermilk whole milk
- 1/3 cup sour cream
- 1/4 cup vegetable oil
- 1/4 cup chopped or to taste jalapeños
How To Make Mexican Cornbread?
- Preheat the oven: Preheat oven to 425°F (220°C). Grease an 8-inch (20 cm) square pan, cast-iron skillet, or cornbread mold.
- Combine dry ingredients: In a medium bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: To the dry mixture, add the egg, milk, sour cream, oil, and jalapeños. Stir until smooth.
- Pour and bake: Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown on top.
Recipe Tips:
- Use fresh ingredients: Check that your baking powder is fresh. Old baking powder can make the cornbread heavy.
- Adjust jalapeño heat: If you want less heat, take out the seeds and membranes from the jalapeños before chopping.
- Let the batter rest: Wait about 10 minutes before baking. This helps the cornmeal soak up the liquid for a better texture.
- Experiment with add-ins: You can add cheese, corn, or diced bell peppers for more flavor and texture.
- Check for doneness: Stick a toothpick in the center. If it comes out clean, your cornbread is done.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Mexican cornbread cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days.
- Freeze: To freeze the Mexican cornbread, wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When you’re ready to eat it, thaw the cornbread in the refrigerator overnight before serving.
Nutrition Facts
Serving Size: 1 piece (about 131 grams)
- Calories: 331
- Total Fat: 25 g
- Saturated Fat: 5 g
- Cholesterol: 62 mg
- Sodium: 584 mg
- Potassium: 174 mg
- Total Carbohydrate: 20 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 8 g
Try More Paula Deen Recipe:
- Paula Deen Cornbread Casserole
- Paula Deen Cornbread
- Paula Deen Brunch Casserole
- Paula Deen Corn Pudding
Paula Deen Mexican Cornbread
Description
Paula Deen’s Mexican Cornbread is made with yellow cornmeal, all-purpose flour, sugar, baking powder, salt, egg, whole milk or buttermilk, sour cream, vegetable oil, and chopped jalapeños. This easy Mexican Cornbread recipe creates a delicious side dish that takes about 35 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C). Grease an 8-inch (20 cm) square pan, cast-iron skillet, or cornbread mold.
- Combine dry ingredients: In a medium bowl, mix the cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: To the dry mixture, add the egg, milk, sour cream, oil, and jalapeños. Stir until smooth.
- Pour and bake: Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown on top.
Notes
- Use fresh ingredients: Check that your baking powder is fresh. Old baking powder can make the cornbread heavy.
- Adjust jalapeño heat: If you want less heat, take out the seeds and membranes from the jalapeños before chopping.
- Let the batter rest: Wait about 10 minutes before baking. This helps the cornmeal soak up the liquid for a better texture.
- Experiment with add-ins: You can add cheese, corn, or diced bell peppers for more flavor and texture.
- Check for doneness: Stick a toothpick in the center. If it comes out clean, your cornbread is done.
