Yesterday was the day of the first harvest of summer. You know I love food traditions so I just had to participate and make traditional cornbread to celebrate. Thankfully the heat wave has lightened up a little so I decided it was safe to bake some. Who knows cornbread better than Ms. Paula Deen the queen of Southern cuisine? I just had to make her Mexican Cornbread and I baked it in her casserole dish to boot!
This recipe is even easier to make than muffins! You just sift the dry ingredients into the cornmeal.
Add the wet ingredients to the dry and stir. Make sure to use full-fat sour cream! A lot of people commented on the recipe that the bread was too dry and the full fat sour cream will help with that. This is a great way to use up some leftover buttermilk as well which I personally had left over from making ranch dressing.
I added some grated old cheddar and I had some canned jalapeños so I chopped some of them up and folded everything together. I baked it for the full 25 minutes.
Considering cornbread is dry by nature, this was pretty darn moist! And OMG, spicy!!! At least for me, I am a wimp when it comes to spice but I am trying to toughen up and this was a big spicy step for me. This recipe is generous, it makes a nice big batch and is so super easy to make. I probably would not make it with jalapeños next time, I found them to be a bit overpowering.
I give this recipe four and a half out of five wooden spoons! Thanks once again for the foodie inspiration Paula.