Easy Paula Deen Mexican Cornbread Recipe That’s Bursting with Flavor
Paula Deen’s Mexican cornbread represents a vibrant fusion of Southern comfort and zesty southwestern flavors.
Warm spices and golden cornmeal transform an ordinary bread into something extraordinary.
Rich textures and bold ingredients dance together in this mouthwatering recipe.
Hearty and satisfying, this cornbread brings excitement to any meal’s side dish lineup.
Each slice promises a delightful balance between subtle sweetness and spicy undertones.
Home cooks appreciate how quickly this recipe comes together with standard pantry ingredients.
Families will love gathering around the table to savor every delectable bite:
Why Paula Deen’s Mexican Cornbread Will Spice Up Any Meal
Ingredients for Paula Deen’s Mexican Cornbread
How to Make Paula Deen’s Mexican Cornbread
Step 1: Warm Up The Oven
Crank the oven to a toasty 425°F. Grab your 8-inch square pan or cast-iron skillet and give it a generous coating of cooking spray or butter to prevent sticking.
Step 2: Create The Dry Base
In a spacious mixing bowl, toss together:Mix these dry ingredients until they’re well combined and looking uniform.
Step 3: Bring The Batter To Life
Dive into the dry mixture and add:Whisk everything together until the batter looks smooth and creamy with no lumpy surprises.
Step 4: Bake To Golden Perfection
Pour the vibrant batter into your prepared pan, spreading it evenly. Slide the pan into the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the top turns a gorgeous golden brown and a toothpick inserted in the center comes out clean.
Let the cornbread cool for a few minutes before slicing and serving up this spicy southern treat!
Pro Tips for Paula Deen’s Mexican Cornbread
How to Store Paula Deen’s Mexican Cornbread
Fun Variations for Paula Deen’s Mexican Cornbread
Final Words on Paula Deen’s Mexican Cornbread
Paula Deen’s Mexican Cornbread emerges as a culinary masterpiece that blends traditional southern comfort with zesty southwestern flair.
Jalapeños provide a spicy kick that elevates this classic bread beyond ordinary expectations.
Sour cream ensures an incredibly moist texture that melts in your mouth with each delectable bite.
Southern kitchens will celebrate this recipe’s perfect balance of heat and richness.
Homemade cornbread becomes an irresistible experience with this recipe’s simple yet bold ingredients.
Heritage and innovation dance together on your plate, promising a memorable meal that sparks conversation and delight – you’ll want to share this recipe, snap a photo, and spread the deliciousness across social media platforms with enthusiastic comments and likes.
Print
Paula Deen Mexican Cornbread Recipe
- Total Time: 35 minutes
- Yield: 8 1x
Description
Hearty Paula Deen Mexican Cornbread delivers a spicy southwestern symphony of flavors that dance across your palate. Jalapeños, cheese, and corn kernels create a rustic skillet masterpiece you’ll crave after the first delectable bite.
Ingredients
Main Ingredients:
- 1 cup (240 ml) yellow cornmeal
- 1 cup (120 g) sifted all-purpose flour
- 1 large egg
- 1 cup (240 ml) buttermilk or whole milk
Leavening and Seasoning:
- 4 teaspoons baking powder
- 2 tablespoons sugar
- ½ teaspoon salt
Additional Ingredients:
- ⅓ cup (80 ml) sour cream
- ¼ cup (60 ml) vegetable oil
- ¼ cup chopped jalapeños (to taste)
Instructions
- Prepare the baking vessel by generously coating an 8-inch (20 cm) square pan, cast-iron skillet, or specialized cornbread mold with cooking spray or butter to prevent sticking.
- Heat the oven to a precise 425°F (220°C), ensuring the temperature is accurate for optimal cornbread texture.
- In a spacious mixing bowl, thoroughly combine the cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt using a whisk to eliminate any potential lumps.
- Create a smooth batter by gently incorporating the large egg, whole milk, tangy sour cream, vegetable oil, and finely chopped jalapeños into the dry ingredient mixture.
- Carefully transfer the freshly mixed batter into the prepared baking vessel, spreading it evenly to ensure consistent cooking and a uniform golden surface.
- Place the cornbread in the preheated oven and bake for 20-25 minutes, watching for a rich golden-brown color and a slight springy texture when lightly touched.
- Once fully baked, remove from the oven and allow the cornbread to cool for 5-10 minutes, which helps it set and makes cutting easier.
Notes
- Toothpick test reveals perfect doneness when inserted in center and comes out clean.
- Customize flavor by mixing in cheese, corn, or diced bell peppers for extra excitement.
- Allowing batter to rest 10 minutes helps cornmeal absorb liquid, creating superior texture.
- Remove jalapeño seeds and membranes to reduce spicy heat if desired.
- Verify baking powder’s freshness to prevent dense, heavy cornbread results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 331
- Sugar: 3 g
- Sodium: 584 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 62 mg
Ethan Miller
Founder & Lead Content Writer
Expertise
Education
Portland Community College
Culinary Institute of the Pacific
Ethan’s culinary journey began in his grandmother’s kitchen, where he first learned to play with flavors and ingredients. With formal training in culinary arts and a deep love for international cuisines, Ethan’s goal is to share the joy of cooking with others.
He believes food is all about creativity and bringing people together, one meal at a time. When he’s not experimenting with new dishes, he enjoys hiking in the Oregon wilderness and discovering fresh, local ingredients.