Paula Deen’s Mexican Cornbread Lightened is one of my favorite recipes to bake when I want all that delicious comfort food flavor without the heaviness. This is a wonderful dish that brings folks to the table with smiles on their faces, and I love how it turns out golden and perfect every time.
What makes this cornbread so special is the combination of cornmeal and all-purpose flour that gives it that authentic texture, while the egg substitute keeps things a little lighter than the traditional version. The baking powder helps it rise up nice and fluffy, and a pinch of salt brings out all those wonderful flavors you’ll love.
I always serve this cornbread warm from the oven with a pat of butter melting on top, and my grandchildren come running when they smell it baking. It’s the kind of dish that brings everyone together, whether we’re having it alongside chili on a cool evening or sharing it at a family gathering where seconds are always requested.
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Paula Deen’s Mexican Cornbread Lightened
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 4 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.25 cup Egg Substitute
- 1 cup Milk
- 0.33333333333333 cup Sour Cream
- 0.25 cup Canola Oil
- 2 tablespoon Peppers
Instructions
- Preheat oven to 425 degrees.
- Grease an 8-inch square pan, cast iron skillet or cornbread mold.
- In a medium bowl, combine cornmeal, flour, 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.
