Paula Deen’s Layered Mexican Cornbread
Paula Deen’s Layered Mexican Cornbread is a delightful twist on traditional cornbread, featuring layers of cheddar cheese and jalapeños for a flavorful kick.
- Prep Time: 10 minutes
- Cook Time: 35-45 minutes
- Total Time: 45-55 minutes
- Yield: 8-10 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1/2 teaspoon garlic powder (optional)
- 1 1/2 teaspoons seasoned salt or 1/2 teaspoon white salt
- 2/3 cup half-and-half cream or milk
- 2 large eggs
- 1/3 cup melted butter or vegetable oil
- 1 small onion, finely chopped
- 1 (14 oz) can creamed corn
- 1 cup frozen corn, thawed, or 1 cup drained canned corn kernels
- 1 1/2 cups grated cheddar cheese
- 2 jalapeño peppers, seeded and finely chopped (adjust to taste)
Instructions
- Preheat Oven: Set the oven to 350°F (175°C). Butter an 8×8-inch or 9×9-inch square baking dish.
- Prepare Batter: In a large bowl, combine cornmeal, flour, sugar, baking powder, garlic powder (if using), seasoned salt, milk, eggs, and melted butter or oil. Mix until well blended. Stir in the chopped onion, creamed corn, and thawed corn kernels.
- Layer Batter and Fillings: Pour half of the batter into the prepared baking dish. Sprinkle with half of the grated cheddar cheese and chopped jalapeños. Pour the remaining batter over the cheese and jalapeños, then top with the remaining cheese and jalapeños.
- Bake: Place the dish in the preheated oven and bake for 35-45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Baking time may vary depending on the pan size.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into squares. Serve warm.
Notes
- Adjust the number of jalapeños to control the spiciness.
- This cornbread pairs well with chili, soups, or as a standalone dish.