Layered Mexican Cornbread

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
1 (8 by 8-inch) square cornbread; about 8 servings
Level:
Easy

Ingredients
  • Butter or non-stick cooking spray, for greasing pan
  • 1 cup all-purpose cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking powder
  • 2/3 cup milk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup chopped onion
  • 1 (14-ounce) can creamed corn
  • 1 cup grated Cheddar
  • 1 cup chopped jalepeno peppers
Directions

Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.


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4.3 131
I've made this many times always with different results. Finally, I've nailed it. I left out the cheese, but it honestly doesn't need it and mixed in the jalapenos. I cooked for 35 min at 375 in a 10 inch cast iron skillet. This recipe tastes amazing and generally, I always have these ingredients on hand. (And as a northeast girl now in the south, I didn't use sugar.) :) item not reviewed by moderator and published
My friends enjoyed the cornbread with the vegetarian chili. I used a small can of chilies instead of the hotter variety. Thanks. item not reviewed by moderator and published
Not so great. I think you forgot to put in some sugar.... Or even honey.... item not reviewed by moderator and published
This is our new FAV cornbread!! This is so much tastier than your regular cornbread recipe!! With what we have left over, I like to make Paula's Cornbread Salad, also quite yummy!! item not reviewed by moderator and published
realy liked it . made it for 3 baches and the dinner i went to they all loved it to . and yes i figured out why people haft to cook it longer . i hade two 9x9 sqares i used it on the first two baches . but only hade a 8 inch round for the 3rd . well it the 8 inch round that take longer to cook . so try useing 9 inch sqares only . if you want it done in 35 min . item not reviewed by moderator and published
I loved this recipe. I think I will use as many jalapeno's. I like my cornbread moist and I cooked it just like the recipe said. I don't know why the other people had to cook theirs longer unless they like it dry. I will fix this again!!! item not reviewed by moderator and published
The cornbread turned out delicious! The timing (as noted by others was WAY off. I used an 8x8 dish and the cook time was about 1.5 hours. I used canned jalapeƱos (the full 1 cup to soften the blow, and the result was great. Would definitely try this one again. item not reviewed by moderator and published
THIS IS THE RECIPE IVE USED FOR YEARS, BUT I BROWN GROUND BEEF AND PUT IT ON TOP OF THE FIRST LAYER OF BATTER, THEN THE CHEESE, ETC. MY HUSBAND AND SON DON'T CARE FOR CORNBREAD, BUT LOVE THIS!! (I ALSO ADD 2-3 SPOONS OF SUGAR TO THE BATTER! I USUALLY SERVE IT WITH BEANS, HOMEMADE SALSA, AND SOUR CREAM... (IN THE SOUTH WE LOVE OUR CORNBREAD SOFT AND MOIST...JUST FOR THOSE THAT DIDN'T FEEL IT WAS DONE ENOUGH FOR THEM?? item not reviewed by moderator and published
I LOVE THIS RECIPIE!!! And I don't normally like cornbread!! I put mine in a mini muffin pan, cooked at 375 for about 40 mins and they were phenomenal!! I did use egg beaters instead of eggs and I also used skim milk. Also, I used 1/2 cup jalapenos and 1/2 green chilis. WILL MAKE IT AGAIN!! item not reviewed by moderator and published
I was disappointed in this recipe. I used a 8x8 pan and after 45 min. the bread still was not done. I put it back in the oven for another 20 min. and still was not done in my opinion. Maybe a bigger pan would have been best. item not reviewed by moderator and published
I made this and it came out bad. I was trying to find a spicy jalapeno cornbread and there were too many jalapeno's and they did not cook with the allotted time. Still trying to find a better recipe. item not reviewed by moderator and published
I left out the cheese and jalapenos and it was still amazing. This cornbread always flies out of the dish and there's hardly any leftover. I loved the flavor, and I like how it's still somewhat soft when it's done baking. item not reviewed by moderator and published
I'll have to agree with some of the other reviewers. The flavor of this cornbread was just ok and it was too mushy in the middle. I cooked it for an additional 20 minutes and it STILL wasn't properly done. I might use this recipe for a starting point and play around with it if I make it again. The flavor seemed to be missing something. I think it wasn't sweet enough for my liking. I really wanted to like this one, but it just didn't do it for me! item not reviewed by moderator and published
My first impressions: Yummy, yummy. I read the reviews and decided to set the oven to 375 instead of 350 and use an cast ron skillet. I added 2 tbs of sugar and used a cast iron skillet it turned out realy well. I have made other mexican corn bread but this was simply scrumptions. It was very moist on the inside and slightly crisp on the outside. I'm having a hard time saving some for other people. item not reviewed by moderator and published
After reading everyone's reviews, I set my oven to 375 instead of 350, and cooked my cornbread in a 9x13in glass dish (either 9.5x13 or 9x13.5, whichever is common!). It turned out moist and delicious and it wasn't too soft and definitely not gooey! I would recommend cooking it this way to everyone in the future that had an issue with undercooked cornbread! item not reviewed by moderator and published
I found that the center did not cook to cornbread consistency even after leaving it in 30 minutes longer than recipe called for. I used whole milk (even though the recipe did not specify) and because it is what I think Paula would do. I would try this again but would put in a larger casserole which would make the cornbread thinner and perhaps cook better in the center. item not reviewed by moderator and published
Made this for the first time today using half amount of green chiles and it was amazing!!!!!! sooooooo good I almost ate the whole thing.......... I will be making this for thanksgiving....... thanks for the great recipe!! item not reviewed by moderator and published
Made this for the first time about 2 years ago. Too spicy for me with the peppers, so the second time I used green chiles and it is perfect! Everyone I serve it to loves it! Have to make two recipes to have enough for everyone! item not reviewed by moderator and published
This cornbread is awesome!! We make it all the time and have taken it to several parties where people always ask for the recipe. We find it does need to cook a little longer than the recipe states and sometimes we make half with jalapenos and half without. Either way, this is a great cornbread and a fabulous addition to any meal. item not reviewed by moderator and published
This was so good, I made it the first time with Jalapenos, which was too much the next time I used Fresh roasted green chili's this gives a better flavor than the canned!! It is so good. One thing I did find was it needs to be stored in the fridge or it goes bad quick!! item not reviewed by moderator and published
took jennifer advice and added the green chillis. I also cooked the cream corn in butter and pepper before adding. I cooked a little longer and "voila" the kids went crazy over it. item not reviewed by moderator and published
i love this recipe. i didn't put the peppers in so that my child would be able to eat it, but other than that, i used all the ingredients called for. I did have to leave it in the oven for an extra 15 minutes though (just a note: i live at sea level). if you like your cornbread to be dry and crumbly, don't do this recipe, but if you like a nice, moist, textured cornbread, this is the one for you! DELICIOUS item not reviewed by moderator and published
Too mushy in the center and crunchy on the top. It didn't set properly and I cooked it for an hour. The flavor was pretty good, but not note worthy. I will not make this again. item not reviewed by moderator and published
Fortunatly I knew better than to add 1 cup of jalapeno peppers to this recipe. I used less than 1/4 cup and still found it too spicy. I added 1/4 cup sugar which I think helped .Like some of your other reviews I too found it too mushy in the center. item not reviewed by moderator and published
The cornbread stayed waaayy too soft and never fully came to cornbread texture, even after leaving it in the oven an extra 30 minutes. I would definitely recommend using only 1/2 the can of creamed corn and still leave it in the oven a little longer. Also I used green chiles instead of jalepenos, very wise choice! Would try again! item not reviewed by moderator and published
We love this cornbread in our house. I just 2 packages of Jiffy cornbread mix instead of making the cornbread from scratch. My husband isn't a big fan or cornbread, but he does love spicy things and this is about the only cornbread he'll eat. item not reviewed by moderator and published
I added green chilis to this and everyone loved it. I did leave out the jalepanos but wished i would have left some in to give it a little more kick. Otherwise, it was very moist and flavorful. Will definitely make it again. item not reviewed by moderator and published
I followed this recipe exact and it never fully cooked through. I even left it in for a hour! I was very disspointed because I know how to cook an bake an this seemed to be simple so I dont know what happen but I will never make this again! item not reviewed by moderator and published
Made this several times, each time I had to give the recipe out. Very moist! item not reviewed by moderator and published
I made this with the white chili recipe and it was so good together. i also crumbled bacon into the layer of cheese and jalepeno and sprinkled chili powder on top of the whole thing and it was great! I will definetly be making this again. item not reviewed by moderator and published
I substituted blue corn meal and added a tablespoon of sorghum to the recipe and loved the results. (Sorghum is my go-to sweetener for a pot of beans, chili and cornbread for the depth of flavor it brings to these rustic dishes.) I, too, had to cook longer but worth the wait. item not reviewed by moderator and published
We've made this twice - both times serving with a spicy soup or chili, so we added only about 1/2 as many jalepanos as called for. And both times we made it in muffin tins, so we mixed everything together and didn't bother to layer. Cooked a bit longer than instructions called for, and turned out perfectly. Next time I'll probably use less oil. This is very good crumbled into Giada's Quick and Spicy Tomato Soup. item not reviewed by moderator and published
Made this for dinner with chili and it was great. My husband really liked it. I did omitted the jalepenos and put a bit more sugar in it because we like our cornbread a little sweeter. I baked an additional 10 minutes after reading other posts about cooking time. Will make again. item not reviewed by moderator and published
Our family really loves this great tasting cornbread; it's simple to make also! item not reviewed by moderator and published
Another easy to make recipe that is tall on taste. item not reviewed by moderator and published
tried it and loved it item not reviewed by moderator and published
This recipe was easy to make and tasted great. It was almost too spicy though, so I might suggest using less of the jalapenos. item not reviewed by moderator and published
Superb! item not reviewed by moderator and published
I had high hopes for this recipe since I love spicy food, but I found the taste to be rather bland and overly oily. I agree with another user that the recipe could benefit from sweetness. I'd try omitting some of the oil and cheese, too. My cornbread also took longer: about 60 minutes in a 9-inch square aluminum pan. I liked the moistness, but that was about it, unfortunately. item not reviewed by moderator and published
We made this cornbread and served it along with White Chicken Chili. An excellent combination! I substituted green pepper for the Jalepeno pepper as we don't like things to spicy. It turned out well and was enjoyed by all. item not reviewed by moderator and published
This is so easy to make and the church family loved it with the chili cook off. Thanks for this receipe. Crystal,Tx item not reviewed by moderator and published
it taste different nothing special but will make it again... item not reviewed by moderator and published
I didn't really care for this recipe. The cornbread was really dry and flavorless, even with the cheese and jalapenos. I won't be making this again. item not reviewed by moderator and published
it's even good if you leave out the jalapenos and just add the cheese item not reviewed by moderator and published
I made this recently and it's a fantastic recipe! My husband nearly ate 1/2 the pan. item not reviewed by moderator and published
This rich cornbread could be made the day before (cool completely). This is a keeper for the superbowl party with chili. I added more onions and doubled the recipe and added only 3 tablespoons of baking powder. Use yellow corn meal. item not reviewed by moderator and published
I expected a WOW taste with the cheddar and peppers, but it was a very heavy, dull batch of cornbread. item not reviewed by moderator and published
This is definitely the best cornbread I've ever made!! It was very spicy with the jalapenos, but went over well at my house. I did use monterey jack instead of cheddar. Delicious! item not reviewed by moderator and published
I am hard to please, since I normally like really sweet cornbread, but I made this as part of my presentation for a chili cookoff, and it went faster than the chili did! This has a phenomenal taste and texture, and it is so incredibly easy! It took about 10 minutes extra to cook, but I didn't mind watching it. item not reviewed by moderator and published
Down right good. item not reviewed by moderator and published
Another winner from Paula. Best cornbread ever, and can't be easier. Incredible with chili. I agree with another rater who said that the cooking time is much longer than stated... if you take it out at that time, you'll be eating polenta with jalapenos and corn! item not reviewed by moderator and published
lenda joplin missouri item not reviewed by moderator and published
We made the cornbread this evening along with some chili- it's out of this world!! Will definitely add to my family favorites!! item not reviewed by moderator and published
Anyhting that Paula cooks is delicious. You can tell that she cooks with a lot of love and patience. Keep up the good work Paula, and may God bless you. item not reviewed by moderator and published
This cornbread is not crumbly or dry. It tastes better than any other I have ever made. item not reviewed by moderator and published
I have made mexican cornbread over the years. This recipe is different from the rest because you put the cheese in the middle. This technique seems to come out a little better because the cheese does not make the cornbread stick to the bottom of the pan. It is very good. item not reviewed by moderator and published
This cornbread was so moist and not too spicy (use pickled peppers for less heat). I highly suggest also making the white bean chili and putting both in a bowl. What a wonderful combination. item not reviewed by moderator and published
My family loves this recipe. I have made it several times and they always request it. I followed the receipe but when layering it, I added about 3/4 lb. of ground deer meat. It made it a meal by itself. Yum! item not reviewed by moderator and published
We weren't too thrilled with the bread. Looked great, but tasted ok. It needs to be sweet, if I were to make it again, I would add at least 1/2 cup sugar. item not reviewed by moderator and published
This was such a great alternative to the traditional cornbread. I served mine with homemade chicken enchiladas and my husband loved it. The only change I made was I used chopped green peppers instead of jalepenos. Still though, it was a good recipe. item not reviewed by moderator and published
This is one of my husbands favorite recipes.It does take alittle longer to bake than the recipe states so allow more time. item not reviewed by moderator and published
I grew up in California and I have had many renditions of cornbread in the past, but not like this one. This one blew my socks off and it was just outstanding from the first piece to the last. It is definitely in my receipe box forever. Clint Hopewell,Va item not reviewed by moderator and published
It did not cook very well in the middle and I found it just didnt have very much flavor item not reviewed by moderator and published
Does Paula have any recipes that are not good?? All the recipes are soooo easy and fantabulous!!!!! item not reviewed by moderator and published
cornbread is easy to make. the whole family enjoys it with chilli or steak. item not reviewed by moderator and published
This cornbread is wonderful! It is moist and sweet and a little spicy from the jalepenos. It is the perfect balance for the white bean chili - what a combo! My family LOVED it. Will definitely become a family favorite!! Thanks Paula! item not reviewed by moderator and published
We have three preschoolers, who I was pretty sure would not be overjoyed with the jalepenos in this recipe, so I decided to leave them out. The cornbread was a little bland with out them. We all really like the onions and cheese, so I think the next time we make cornbread we'll just use a box of Jiffy Mix and add the corn and cheese to it. One of these days, in the next 10 years or so, :) I'd like to try this recipe again with the jalepenos. hopefully, then I can give a more accurate rating! item not reviewed by moderator and published
Love it Love it Love it. Cornbread and jalepeno peppers are my favorite, and this combines the two tastefully! item not reviewed by moderator and published
This recipe rocks but when it came to the '1 cup of chopped jalapenos' I said yikes! I just added about 2-3 ounces and that seemed plenty enough. I will make this as my cornbread standard, possibly varying the cheeses and peppers from time to time. My previous cornbreads have been crumbly and dry but this one's a winner. Thank to Paula. item not reviewed by moderator and published
So moist and delicious-- goes great with the white bean chili. item not reviewed by moderator and published
This cornbread recipe is sooooooo good. I love mexican food and this adds a little touch to my meals for lunch and dinner. item not reviewed by moderator and published
Fabulous cornbread and a must with the Taco soup! A real winner. item not reviewed by moderator and published
This is the first time I ever made this type of cornbread for my family and it was a big hit! I served it with a creamy bean soup with Italian sausage. It really hit the spot. My Grandchildren loved the entire meal. item not reviewed by moderator and published
Made it per the recipe and found it bland despite being hot. The second time I added 1/4 cup sugar and it came out great. Much better. item not reviewed by moderator and published
Way too hot and I decreased the jalapenos to 1/2 c. Also took longer to bake than 35 minutes. Worst Mexican cornbread recipe I have ever tried. item not reviewed by moderator and published
In a loaf pan, baking time was much longer and it definitely needs a little sugar. Used green chili & added a pinch of cayenne. Not spicy, went well with homemade chili. item not reviewed by moderator and published
I'm from cornbread country (Georgia)and this is fantastic. item not reviewed by moderator and published
I must've done something wrong because it was a little overwhelming. item not reviewed by moderator and published
I made this bread when my daughters brought their boyfriends to our house for dinner. It was a great accompanyment and everyone enjoyed it. It was really easy to make too. Very handy for surprise guests and you need to use store cupboard ingredients at short notice - helps to fill everyone up! item not reviewed by moderator and published
My family loves Mexican food and really liked this cornbread. I did, however, cut the jalepeno peppers down to 1/4 c which was plenty spicy for us! item not reviewed by moderator and published
this cornbread was great and EASY! I did not layer it though, I mixed it all together and it was terrific! item not reviewed by moderator and published
Wow Paula, this a winner. So moist and tasty. I served it along with your taco soup. I used fresh green peppers instead, but next time I'm going BOLD! item not reviewed by moderator and published
When I mixed up the batter I looked at it and thought. Yeah, there are some good ingredents in there but not enough flavor. Mexican to me means bold flavor. But, I said, "No, Paula knows food. Leave it alone". Glad I did...it was WONDERFUL. YUM! That ribbon of cheese YUM! Give it a try...YUM! item not reviewed by moderator and published
Next time I make this, I'll use a 9X9 pan, as my 8X8 slowed the cooking time down dramatically. I could imagine some cilantro in it too. All around it's great with chili over it. item not reviewed by moderator and published
very good and tasty spicey gret with the white bean chile same show item not reviewed by moderator and published
WOW, If you like spicy food then this is definitely for you. Alittle hot for my family and I, considering we used half the jalapenos recommended. Very good though, but Hot Hot Hot! item not reviewed by moderator and published
I just made this tonite with Paula's Taco Soup. We loved it, especially my huband! I made sure to leave a corner of the pan without jalapenos for the kids, and they liked it that way as well. I think next time I will only use about half as much jalapenos, but otherwise it was excellent! My fingers are still burning from chopping all those peppers! item not reviewed by moderator and published
Made this for multiple family members and everyone asked for the recipe. Just enough spice, but I do like spicy food. I know many others complained this was too hot, but you have to remember to taste your peppers before you put them in. Peppers vary on the scoville scale for hotness for the same pepper even from batch to batch or crop to crop. Just cut back or add more! item not reviewed by moderator and published
This was great.Kenny loved it and so did I. item not reviewed by moderator and published
This is the best cornbread I've ever eaten. I've never liked cornbread that wasn't sweet, however I'm now a convert. Even leftovers taste great. (cut open and broil with butter). If it's too spicy try taking the seeds and ribs from the peppers. Took this to a friends house and they couldn't stop raving about it. Thanks Paula!!! You never let us down. item not reviewed by moderator and published
Very easy to make. Be sure to wear gloves when chopping the peppers!!! item not reviewed by moderator and published
My husband enjoyed this more than plain cornbread. item not reviewed by moderator and published
Easy to prepare and delicious item not reviewed by moderator and published
My family loved this recipe, I removed most seeds from peppers and it was wonderful, I also used self- rising meal and left out the ingre. for plain, turned out great and southern.. item not reviewed by moderator and published
This is a quick recipe to throw together and use up leftover cheeses and veggies from the refrigerator. I made a pan last night while my husband was at work and had a couple slices before he came home this morning. When I got up there was none left! :) I used about 1/2 cup pepper Jack, 1/4 cup Cheddar, 1/4 cup Parmesan cheeses to use up the extra bits left in the fridge. I also used up 1/2 a red onion and a bunch of green onions. Delicious!! item not reviewed by moderator and published
We were disappointed in this recipe, it didn't seem to get done enough even when baking longer than the recipe called for. I wouldn't make this one again. item not reviewed by moderator and published
This recipe would be much better if it had a bit of sugar in it. Good flavor, great texture. Denise, Stillwater, MN item not reviewed by moderator and published
Was very good, ast, simple. Turned out great!! Whole family loved it!! item not reviewed by moderator and published
No item not reviewed by moderator and published
I fixed the cornbread for a family get togeather. It was a very big hit, in fact next time I will have to make 2 pans of it. Easy and very good! item not reviewed by moderator and published
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