Paula Deen'S Mexican Cornbread - cooking recipe

Ingredients

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 1 cup buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos (to taste)

Preparation

Preheat oven to 425 degrees.
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 20-25 minutes or until golden.