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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (182g) Recipe makes 4 servings |
||
| Calories 468 | ||
| Calories from Fat 200 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.3g | 34% | |
| Saturated Fat 6.0g | 29% | |
| Monounsaturated Fat 6.2g | ||
| Polyunsaturated Fat 8.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 67mg | 22% | |
| Sodium 717mg | 29% | |
| Potassium 258mg | 7% | |
| Total Carbohydrate 58.5g | 19% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 10.0g | ||
| Protein 9.9g | 19% | |
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Paula Deen's Mexican Cornbread
By: Lainey6605
Jun 14, 2007
Yummy cornbread.
SERVES 4 -6
Ingredients
- 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 (to taste)
Directions
1
Preheat oven to 425 degrees.2
Grease an 8-inch square pan, cast iron skillet or cornbread mold.3
In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.4
To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.5
Pour into prepared pan.6
Bake for 20-25 minutes or until golden.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Eggs/Dairy
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Occasion > Dinner Party
- Occasion > Taste/Mood
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: MsSally
On Oct 22, 2007
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.
From: potions
On Oct 16, 2007
We enjoyed this cornbread so much. I used buttermilk and it turned out great. The jalapenos added just the right amount of heat for us. Served with chili.
From: Annacia
On Jul 4, 2007
I skipped any sweetening agents and then followed directions and this made great cornbread. As I used the buttermilk and it has sour cream I did add a half tsp of soda. It baked up beautifully, I haven't used the cast iron pan system in ages and it was fun to do. The 2 tbsp of jalapenos was just the right amount for me. This is a cornbread that I'll use many times. I'm looking forward to having it with chili this fall. Thanks Lainey for posting this great recipe.
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