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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    My friends enjoyed the cornbread with the vegetarian chili. I used a small can of chilies instead of the hotter variety. Thanks.
    Not so great. I think you forgot to put in some sugar.... Or even honey....
    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!!
    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 .
    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!!!
    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.
    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??
    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!!
    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.
    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.
    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.
    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!  
    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.
    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!
    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.
    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!!
    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!
    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.
    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!!
    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.
    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
    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.
    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.
    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!
    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.
    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.
    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!
    Made this several times, each time I had to give the recipe out. Very moist!
    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.
    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.
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