Paula Deen's Layered Mexican Cornbread

My mother made her jalapeno corn bread almost exactly like this, but in an iron skillet. She made it richer by using hot, melted bacon drippings, instead of the vegetable oil. She often layered maple flavored bacon on bottom of skillet before adding the mixture. It's like cake. Wonderful.

I made this at 1 1/2 times the measurement quantity because a 12" size skillet is what my grandmother always cooked in, so that's the size I use. I didn't have to adjust the temperature or time and the toothpick came out clean on the first check. It turned out the right thickness and the flavor was very good. I won't be buying and doctoring any more packaged mixes after trying this. Thanks.

This isn't the "best" I've tasted but I ate 3 pieces so it was def tasty! My changes: I used canned jalepenos diced inside, I had to cook it way longer in a 9 x 9 and I only had skim milk. Not sure if the milk affected it. It was so moist and cheesy I wasn't sure if it was done-which could be a good thing. I would cut down the cheese a little if using a 9x9. Next time I would use a 9 x 13, cut down the cheese, and try whole milk. I gave 4 stars because the time is incorrect and I think it would've over flowed in an 8 x 8. I would also use a bigger onion next time I couldn't taste it at all. Maybe a med/small? And possibly more salt... this was just a little bland to me. But I will try it again!

Yummy! Used green chiles instead of jalapenos since I had that on hand. Very moist and good!

Now this is good eatin'!!!!! This is the best, most moist, wonderful Mexican cornbread!!!!!!!!!!!!!!!! I used a sharp cheddar cheese in this and I used pickled jarred jalapenos, that I chopped fine, which gave it such good flavor!!! I served this with Paula's recipe#166818 and it is the best cornbread I have ever had and will always make this one now especially when I make beans!! Thanks so much for posting!