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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 121-128 of 128

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  • on September 04, 2004

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    Like many of Paula's recipes, this one spoke to my southern roots. It was yummy and a beautiful golden brown, to boot. To the reviewer who said he/she only tasted "baking soda," try using baking POWDER next time. I made that mistake once, too. Bon appetit!

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  • on September 04, 2004

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    I don't care for a lot of jalepeno peppers in what I eat and so I compromised by using the jalepeno cheese and leaving the sliced peppers out. It came out very good, but more moist than normal cornbread....you could eat it with a fork and that would be fine.

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  • on August 31, 2004

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    I'm not a big cornbread lover but when I tasted this at a friend's house, I had to have the recipe! Absolutely the most moist and creamy cornbread I have ever had. This is a keeper!

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  • on August 29, 2004

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    I'm not a big cornbread lover but when I tasted this at a friend's house, I had to have the recipe! Absolutely the most moist and creamy cornbread I have ever had. This is a keeper!

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  • on August 27, 2004

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    From a southern gal who knows her cornbread this is awesome! I especially liked the twist of layering with peppers/cheese!! Made this and my family is still raving about it! I did not use as many hot peppers, however, as my family does not agree on the level of heat for different foods!!

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  • on August 24, 2004

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    THIS IS THE ANSWER TO SPICING UP YOUR DULL CORNBREAD...FANTASTIC

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  • on August 22, 2004

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    My husband thought they were great. I thought the jalapenos were a little overpowering and that is all you tasted. Next time I will use less peppers and a little less creamed corn as the corn bread had a soft consistency.

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  • on August 21, 2004

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    Moist and tasty with a kick. I use green chilie's to tone down the kick.

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