Paula Deen’s Layered Mexican Cornbread

Jun 01, 2023June 1, 20230 7
Paula Deen's Layered Mexican Cornbread recipe for a delightful twist to a classic dish
in Bread

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup yellow cornmeal
1/2 cup flour
2 tablespoons white sugar
2 tablespoons baking powder
1/2 teaspoon garlic powder ( optional )
2/3 cup half-and-half cream ( or use milk )
2 large eggs
1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
1/3 cup melted butter or 1/3 cup vegetable oil
1 small onions , finely chopped or 1 small green onion
1 can creamed corn
1 cup frozen corn , thawed or 1 cup drained canned corn niblet
1 1/2 cups grated cheddar cheese
2 jalapeno peppers , seeded and finely chopped ( or to taste )

Nutrision Information

Servings Per Recipe
8
Calories
488
Sugar
8g
Fat
30g
Cornbread is a classic side dish that many people enjoy, but Paula Deen's layered Mexican cornbread recipe takes it to a whole new level. With added ingredients such as cheese, jalapenos, and creamed corn, this recipe provides a sweet and savory kick, perfect for Mexican food lovers. Best served warm, this layered cornbread will become a family favorite for potlucks and parties. The cornbread has a hearty texture and taste, with added bits of creamed corn providing a sweet surprise in every bite. Try this recipe for a twist on the classic cornbread, and you won't be disappointed.

Instructions

1.Preheat your oven to 375 degrees Fahrenheit.
2.In a mixing bowl, combine the yellow cornmeal, flour, white sugar, baking powder, garlic powder and seasoning salt. Mix well with a whisk.
3.Add in the half-and-half cream and the eggs and mix well until fully combined.
4.Stir in the melted butter or vegetable oil, chopped onions, creamed corn, thawed frozen corn, grated cheddar cheese and seeded jalapeno peppers.
5.Pour half of the mixture into a greased 8-inch square baking dish. Spread it out evenly.
6.Bake the cornbread for 15 minutes.
7.Remove the cornbread from the oven and sprinkle half of the remaining cheese and jalapenos over the cooked cornbread.
8.Pour in the remaining cornbread mixture on top and smooth it out with a spatula to make the layer even.
9.Sprinkle the remaining cheese and jalapenos on top.
10.Bake the cornbread for another 25-30 minutes or until golden brown and an inserted toothpick comes out clean.
11.Remove from the oven and let it cool for at least 10 minutes before serving.

PROS

This recipe is an interesting and flavorful twist to regular cornbread, with added Mexican flavors giving it a delightful kick.

It’s perfect for a quick and easy side dish or for a fun potluck dish to share with friends and family.

CONS

This layered Mexican cornbread may not be the healthiest option due to the cheese and butter/oil.
It’s best to enjoy in moderation as part of a balanced diet.

The jalapenos may also make it too spicy for some.
Adjust the amount of jalapeno based on personal preference.

HEALTH & BENEFITS

While not the healthiest option, this Mexican cornbread does contain a decent amount of protein from the added cheese and cornmeal.
The jalapenos can also aid in digestion and help boost your metabolism.

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