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 jalapeños (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

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