Mexican Cornbread

Lydia helped me make Mexican Cornbread for our White Chicken Chili! She is such a sweet little helper in the kitchen! I used Paula Deen's recipe ... so as you can guess, it was great! =)

• 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 ( I used skim)
• 1/3 cup sour cream
• 1/4 cup vegetable oil
• 2 tablespoons chopped jalapenos, or to taste

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 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.