Ingredients
1 cup yellow cornmeal
1 cup sifted all-purpose flour
4 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 large egg
1 cup whole milk
1/3 cup sour cream
1/4 cup vegetable oil
2 Tbsp chopped jalapenos, or to taste
Preparation
Preheat oven to 425F. Grease an 8-inch square pan, cast iron skillet, or cornberad 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.
