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Monday, October 11, 2010

QUICK EASY MEXICAN CORNBREAD

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 milk or buttermilk
* 1 / 3 cup sour cream
* 1 / 4 cup vegetable oil
2 tablespoons jalapeno, 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 the 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.

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