Layered Mexican Cornbread

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Paula Goes Spicy

Rated: 4 stars out of 5Rate itRead users' reviews (125)

RECIPE
COMMENTS & REVIEWS(125)

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

Times:

Prep: 10 min
Inactive Prep: --
Cook: 35 min
Total:: 45 min

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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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Comments & Reviews

recipe Layered Mexican Cornbread
tracy newport beach, CA 02-28-2010
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Way too spicy
Rated: 3 stars out of 5

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.Read more
recipe Layered Mexican Cornbread
Jennifer Los Angeles, CA 01-12-2010
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Tasted good, but stayed way too moist
Rated: 3 stars out of 5

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!Read more
recipe Layered Mexican Cornbread
Jennifer Jackson, TN 09-26-2009
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Family Favorite
Rated: 5 stars out of 5

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. Read more
recipe Layered Mexican Cornbread
Nancy Enid, OK 05-09-2009
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Excellent
Rated: 5 stars out of 5

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. Read more
recipe Layered Mexican Cornbread
tiffany chula vista, CA 03-22-2009
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I WILL NEVER MAKE THIS AGAIN
Rated: 1 stars out of 5

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!Read more
recipe Layered Mexican Cornbread
Peggy Milton, FL 01-15-2009
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Not Yo Mama's Cornbread!
Rated: 5 stars out of 5

Made this several times, each time I had to give the recipe out. Very moist!