Paula Deen’s Layered Mexican Cornbread

This layered Mexican cornbread recipe by Paula Deen is a perfect blend of savory and slightly spicy flavors, ideal as a side dish or a standalone treat. With layers of cheese and jalapeños nestled between moist, cornbread layers, it’s sure to be a hit at your next gathering.

Why You’ll Love This Recipe

• Easy to prepare: Simple ingredients and straightforward instructions make this recipe accessible for cooks of all levels.
• Bursting with flavor: Layers of cheddar cheese, jalapeños, and creamed corn add a deliciously rich taste.
• Perfect texture: A balance of moistness from the creamed corn and a slight crunch from the cornmeal.
• Customizable: Easy to adjust spice levels or add your favorite mix-ins like bell peppers or bacon.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup yellow cornmeal
• ½ cup flour
• 2 tablespoons white sugar
• 2 tablespoons baking powder
• ½ teaspoon garlic powder (optional)
• ⅔ cup half-and-half cream (or use milk)
• 2 large eggs
• 1 ½ teaspoons seasoning salt (or ½ teaspoon white salt)
• ⅓ cup melted butter (or ⅓ cup vegetable oil)
• 1 small onion, finely chopped (or 1 small green onion)
• 1 (14-ounce) can creamed corn
• 1 cup frozen corn, thawed (or 1 cup drained canned corn niblet)
• 1 ½ cups grated cheddar cheese
• 2 jalapeño peppers, seeded and finely chopped (or to taste)

Directions

1. Preheat your oven to 350°F.
2. Butter an 8×8-inch or 9×9-inch square baking dish.
3. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, garlic powder, half-and-half, eggs, seasoning salt, and melted butter or oil until well blended.
4. Stir in the chopped onion, creamed corn, and thawed corn.
5. Pour half of the batter into the prepared baking dish.
6. Sprinkle with grated cheddar cheese and chopped jalapeños.
7. Pour the remaining batter over the cheese and jalapeños, spreading evenly.
8. Bake for 35-45 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Baking time may vary slightly based on the pan size.
9. Allow the cornbread to cool slightly before slicing and serving.

Servings and Timing

• Servings: Approximately 9 squares (depending on slice size).
• Prep Time: 15 minutes
• Cook Time: 35-45 minutes
• Total Time: 50-60 minutes

Variations

• Add protein: Mix in cooked crumbled bacon, sausage, or shredded chicken for a heartier dish.
• Vegetarian twist: Add diced bell peppers, green chiles, or chopped cilantro for extra flavor.
• Cheese options: Substitute cheddar with pepper jack or a Mexican cheese blend for added zest.
• Mild version: Reduce or omit the jalapeños for a less spicy cornbread.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container in the refrigerator for up to 4 days.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before reheating.
• Reheating: Warm slices in the oven at 350°F for 10-15 minutes or microwave for 20-30 seconds until heated through.

FAQs

1. Can I use fresh corn instead of frozen or canned?

Yes, fresh corn kernels can be used. Simply cut them off the cob and use an equal amount as the recipe calls for.

2. How can I make this cornbread gluten-free?

Substitute the flour with a gluten-free all-purpose flour blend or almond flour.

3. What can I use instead of jalapeños?

You can use mild green chiles or bell peppers for a milder flavor.

4. Can I use a different type of cheese?

Absolutely! Pepper jack, Monterey jack, or a Mexican cheese blend are great alternatives.

5. How do I prevent the cornbread from sticking to the pan?

Ensure the pan is well-buttered or lined with parchment paper for easy removal.

6. Can I make this recipe in a cast-iron skillet?

Yes, a cast-iron skillet works wonderfully for this recipe and enhances the flavor with a slightly crispy crust.

7. Can I double the recipe?

Yes, simply double the ingredients and use a larger baking dish or two pans.

8. Is it okay to skip the sugar?

Yes, the sugar is optional and can be omitted if you prefer a less sweet cornbread.

9. How do I adjust the recipe for high altitudes?

You may need to slightly increase the baking temperature by 15-25°F and reduce the baking time. Also, reduce the baking powder slightly.

10. Can I add other spices?

Feel free to add spices like chili powder, paprika, or cumin for an extra kick of flavor.

Conclusion

Paula Deen’s Layered Mexican Cornbread is a crowd-pleasing dish that’s versatile, easy to customize, and packed with flavor. Whether you’re serving it alongside chili or enjoying it on its own, this recipe is a guaranteed hit. Give it a try and savor the layers of cheesy, spicy goodness!

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