Lunch: Mexican Cornbread

A simple and delicious cornbread with sour cream and jalapenos.

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour, sifted
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
1/4 cup chopped jalapeños, or to taste

Instructions

Preheat oven to 425 °. 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 powder 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.

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