Recipe

Paula Deen's Layered Mexican Cornbread Recipe


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Ingredients
  • 1 (14 oz) can creamed corn .
  • 1 c frozen corn, thawed or drained canned corn niblets .
  • 1 1/2 tsps seasoning salt or 1/2 tsp white salt .
  • 1/3 c melted butter or vegetable oil .
  • 2 large eggs .
  • 2/3 c half-and-half cream (or use milk) .
  • 1/2 c flour .
  • 2 tbsps baking powder .
  • 1/2 tsp garlic powder (optional) .
  • 1 1/2 c grated cheddar cheese .
  • 1 small onion, finely sliced or green onion .
  • 1 c yellow cornmeal .
  • 2 jalapeno peppers, seeded & finely sliced (or to taste) .
  • 2 tbsps white sugar

Directions
  • Step #1 Set oven to 350 degrees.
  • Step #2 Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
  • Step #3 In a large bowl mix together cornmeal with flour, eggs, milk, garlic powder, sugar baking powder, seasoned salt & melted butter or oil until well mixed.
  • Step #4 Add in onion & creamed corn & thawed corn; mix to mix.
  • Step #5 Pour half the batter into prepared baking dish.
  • Step #6 Sprinkle top the layer with grated cheese & jalapeno peppers.
  • Step #7 Pour the remaining batter on top of the cheese & jalapeno peppers.
  • Step #8 Bake for about 35 mins or until golden on top & a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
  • Step #9 Allow to cool slightly before slicing.
  • Enjoy the Paula Deen's Layered Mexican Cornbread recipe

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