Community Pick
Paula Deen's Layered Mexican Cornbread
"This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)"
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
1 (8x8-in) pan
- Serves:
- 9-12
ingredients
- 1 cup yellow cornmeal
- 1⁄2 cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1⁄2 teaspoon garlic powder (optional)
- 2⁄3 cup half-and-half cream (or use milk)
- 2 large eggs
- 1 1⁄2 teaspoons seasoning salt or 1/2 teaspoon white salt
- 1⁄3 cup melted butter or 1/3 cup vegetable oil
- 1 small onions, finely chopped or 1 small green onion
- 1 (14 ounce) can creamed corn
- 1 cup frozen corn, thawed or 1 cup drained canned corn niblet
- 1 1⁄2 cups grated cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped (or to taste)
directions
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
Questions & Replies
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Would anyone recommend making muffins from this recipe? -
Why can't I print this out? -
I do not have a 9x9 pan after reading reviews don't want to use an 8x8. Can I use an 11x7 1/2 glass pan?
Reviews
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This recipe turned out great. The only problem is the recommendation of using an 8"x8" pan. This is waaay too much batter to fit into that pan. I used a large 9"x13"-ish stoneware pan, and it still turned out nice and thick! -
I made this into sort of a mexican pot pie, by putting a browned mix of onion, peppers, and black beans with spices (mainly garlic, cumin, and chili powder) in the bottom of a 9x13 pan (in future I will also add tomatoes; the beans could be subbed for chicken, too). I followed that with a light layer of shredded cheese, then the cornbread part, followed by a bit more cheese. I changed the cornbread part just a bit: using whole wheat flour and 3 egg whites. I took the milk option but also added a bit of powdered milk to the dry ingredients to enrich it. I baked it for about 35 minutes, which I think was just about right (I had thinner cornbread stuff, but more moisture, than would be in the regular recipe). To my immense surprise and delight, the whole thing worked really well. The little bit of cheese on top made a tasty, slightly baked-cheese-flavored crust. The flavor of the cornbread is just great, and it was moist and had a nice texture. I'm not using stars since I made so many changes, but this is obviously a really solid recipe. Thanks! -
The best cornbread I've ever made! I didn't have any reg corn so I added a couple of slices of crumbled bacon to the middle cheese layer. I also made 2 batches - one with jalapenos and one without for the kids. FYI - I forgot the oil in the kids batter and it was still very moist without the extra fat. Thanks for posting! -
Try it with 3/4# gr chuck cooked, drained and seasoned sprinkled between the layers. Complete meal! I cook turnip greens to go with it. And I cook in my big iron skillet!!!
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Loved this! I used Pepper Jack cheese in place of the Cheddar cheese. Will make again and again! Thanks Kittencal! Tony
see 37 more reviews
Tweaks
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This was the best cornbread recipe I've ever tasted! I did make a few adjustments, though. I only had self-rising cornmeal, so I just used 1 1/2 cups of that and left out the flour and baking powder. I also used one can of chopped green chilies instead of jalapenos and pepper jack cheese instead of just cheddar. It was so moist and delicious that I had a hard time stopping after two pieces! I will never make any other recipe again!
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Loved this! I used Pepper Jack cheese in place of the Cheddar cheese. Will make again and again! Thanks Kittencal! Tony
