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Layered Mexican Cornbread Recipe

Layered Mexican Cornbread

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Paula Goes Spicy

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (123)

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Average Rating:

Total Reviews: 123

Showing 1-10 of 123

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  • on January 01, 2012

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    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!!

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  • on November 27, 2011

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    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.

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  • on November 06, 2011

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    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.

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  • on July 15, 2011

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    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.

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  • on November 05, 2010

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    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!

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  • on November 02, 2010

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    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.

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  • on October 19, 2010

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    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!

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  • on October 07, 2010

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    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.

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  • on October 07, 2010

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    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!!

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  • on August 20, 2010

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    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!

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