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Layered Mexican Cornbread Recipe

Layered Mexican Cornbread

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (128)

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Average Rating:

Total Reviews: 128

Showing 1-10 of 128

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  • on January 22, 2013

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    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!!

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  • on January 18, 2013

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    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 .

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  • on January 01, 2013

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    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!!!

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  • on December 31, 2012

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    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.

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  • on October 14, 2012

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    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??

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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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