Cheesy Paula Deen Mexican Cornbread Recipe for Family Meals

Craving a culinary adventure, Paula Deen’s Mexican cornbread offers a tantalizing twist on traditional comfort food.

This golden-hued delicacy bursts with southwestern charm and Southern hospitality.

Spices weave through each crumbly bite, creating a symphony of flavors that ignite the taste buds.

Jalapeños and cheese mingle with soft cornmeal, transforming an ordinary side dish into a showstopping sensation.

Remarkably simple to craft, this recipe welcomes both novice and experienced cooks into its delicious embrace.

The aroma alone will have dinner companions eagerly hovering near the kitchen.

You’ll fall in love with every spicy, cheesy morsel that promises to elevate your meal from mundane to magnificent.

Ingredients List for Paula Deen’s Mexican Cornbread

• Cornmeal: Choose stone-ground for richer, more authentic flavor and better texture.
• All-Purpose Flour: Select unbleached flour for cleaner taste and better nutrition.
• Granulated Sugar: Opt for pure cane sugar to enhance natural sweetness.
• Baking Powder: Use fresh baking powder to ensure proper rising and fluffy texture.
• Salt: Select fine sea salt for balanced seasoning.

• Egg: Pick large, fresh eggs at room temperature for smoother batter integration.
• Milk: Use whole milk for richer, creamier cornbread texture.
• Sour Cream: Choose full-fat sour cream for extra moisture and tangy depth.
• Vegetable Oil: Select neutral-flavored oil like canola for consistent baking results.

• Jalapeños: Select fresh, bright green peppers with glossy skin for maximum heat and flavor.

Baking Tools for Paula Deen’s Mexican Cornbread

• Mixing Bowl: Large, spacious bowl for combining dry and wet ingredients.
• Whisk: Essential for blending ingredients smoothly without lumps.
• Measuring Cups: Precise measurements for dry and liquid ingredients.
• 8-inch Square Pan or Cast-Iron Skillet: Perfect for even baking and crispy edges.
• Cooking Spray or Butter: Prevents sticking and adds extra flavor.
• Measuring Spoons: Accurate portioning of baking powder, salt, and sugar.
• Toothpick: Quick test to check if cornbread is fully baked.
• Oven: Preheated to 425°F for perfect golden-brown result.

Paula Deen’s Mexican Cornbread: Step-by-Step Recipe

• Fire Up The Oven

Blast the oven to a sizzling 425°F. Grab an 8-inch pan and coat it with cooking spray or butter to keep things slick.

• Blend Dry Ingredients

Toss cornmeal, flour, sugar, baking powder, and salt into a mixing bowl. Stir until the mixture looks totally uniform and inviting.

• Create Spicy Batter

Crack an egg into the dry mix and pour in milk, sour cream, vegetable oil, and chopped jalapeños. Whisk everything into a smooth, creamy dream that’ll make taste buds dance.

• Bake And Serve

Spread the batter evenly in the prepared pan and slide it into the hot oven. Bake for 20-25 minutes until the top turns a gorgeous golden brown. Check doneness with a toothpick – it should come out clean. Let the cornbread rest for a moment, then slice and serve this zesty southern delight that’ll have everyone coming back for seconds.

Flavor Add-ins and Baking Tips for Mexican Cornbread (Paula Deen)

Explore versatile ways to make this classic recipe your own culinary adventure.

Dial up or down the jalapeño heat by adding more or fewer peppers. Want milder flavor? Remove the seeds before chopping.

Fold in shredded cheddar, pepper jack, or crumbled cotija cheese for an extra flavor punch. Sprinkle some on top before baking for a crispy cheese crust.

Mix in fresh chopped herbs like cilantro, chives, or green onions to brighten the cornbread’s flavor profile. Dried herbs work wonderfully too.

Stir in corn kernels, diced bell peppers, or crispy bacon bits to add exciting texture and depth to your cornbread. Each bite becomes a delightful surprise.

What to Pair with Mexican Cornbread – Paula Deen Suggestions

• Pair with Hearty Chili: Slice the jalapeño cornbread into wedges and serve alongside a steaming bowl of rich, meaty chili for a comforting meal that warms you from the inside out.
• Create a Brunch Platter: Arrange cornbread slices with scrambled eggs, crispy bacon, and fresh salsa for a zesty weekend breakfast that packs a flavor punch.
• Transform into Savory Appetizer: Cut cornbread into small cubes, toast lightly, and use as a crunchy topping for salads or as a dippable bite with herb-infused sour cream.
• Complement Barbecue Spread: Place warm cornbread slices next to grilled meats, pulled pork, or roasted chicken for a perfect southern-style side dish that soaks up delicious juices.

Leftover & Storage Guide for Paula Deen’s Mexican Cornbread

• Preserve Peak Freshness: Store leftover cornbread in an airtight container at room temperature for 2-3 days, keeping its delightful texture and flavor intact.
• Quick Refrigeration Trick: Wrap individual slices in plastic wrap or place in a sealed container to extend shelf life up to 5 days, maintaining moisture and preventing drying out.
• Freezer-Friendly Approach: Slice cornbread, separate layers with parchment paper, and freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the oven for that fresh-baked taste.
• Revive and Refresh: Bring slightly stale cornbread back to life by wrapping in foil and warming in a 300°F oven for 10-15 minutes, restoring its original softness and warmth.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 215 kcal

Servings: 8

Spicy Mexican Cornbread Recipe

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• Total Time: 35 minutes
• Yield: 8 1x

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Description

Mexican cornbread showcases Southern comfort with spicy jalapeño and cheese flavors. Hearty ingredients blend together to create a perfect side dish that satisfies hungry guests at any gathering.

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Ingredients

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• 1 large egg
• 1 cup (240 ml/8 fl oz) yellow cornmeal
• 1 cup (120 g/4.2 oz) sifted all-purpose flour
• 1 cup (240 ml/8 fl oz) buttermilk or whole milk
• 4 tsp baking powder
• 2 tbsps sugar
• ½ tsp salt
• ⅓ cup (80 ml/2.7 fl oz) sour cream
• ¼ cup (60 ml/2 fl oz) vegetable oil
• ¼ cup chopped jalapeños (to taste)

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Instructions

1. Preparation: Generously grease an 8-inch square pan or cast-iron skillet with cooking spray or butter to prevent adherence.
2. Oven Setup: Calibrate oven to 425°F (220°C) for precise cornbread baking conditions.
3. Dry Ingredient Fusion: Whisk cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl until uniformly blended, eliminating potential clumping.
4. Batter Creation: Integrate egg, milk, sour cream, vegetable oil, and jalapeños into dry ingredients, stirring until a smooth, cohesive mixture forms.
5. Baking Process: Pour batter into prepared vessel, distributing evenly to ensure consistent texture and golden coloration throughout.
6. Cooking Completion: Bake for 20-25 minutes until surface transforms to a rich golden-brown and the texture becomes slightly springy when gently pressed.
7. Resting Phase: Allow cornbread to cool for 5-10 minutes, enabling structural stabilization and facilitating clean, precise cutting.

Notes

• Grease Strategically: Use butter or cooking spray generously to prevent cornbread from sticking and ensure easy removal from the pan.
• Temperature Precision: Maintain an exact 425°F oven temperature for achieving the perfect golden-brown exterior and tender interior.
• Mix Thoroughly: Whisk dry ingredients completely to eliminate flour lumps, creating a smooth, consistent cornbread texture.
• Jalapeño Tip: Adjust jalapeño quantity based on personal spice preference, finely chopping for even heat distribution throughout the batter.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 215
• Sugar: 4 g
• Sodium: 200 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 25 mg