Mexican Moist Layered Cornbread Recipe

Name: Mexican Moist Layered Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 1/2 cup flour, all-purpose; 2 tablespoons baking powder; ⅔ cup milk, 1%; 2 large eggs; 1/2 teaspoon salt; ⅓ cup canola oil or other vegetable oil; 1/2 cup onions chopped; 14 ounces creamed corn 1 can; 1 cup cheddar cheese, reduced-fat grated; 2 tablespoons jalapeno pepper chopped, or more or less to taste

Servings: persons

1 cup cornmeal
1/2 cup flour, all-purpose
2 tablespoons baking powder
⅔ cup milk, 1%
2 large eggs
1/2 teaspoon salt
⅓ cup canola oil or other vegetable oil
1/2 cup onions chopped
14 ounces creamed corn 1 can
1 cup cheddar cheese, reduced-fat grated
2 tablespoons jalapeno pepper chopped, or more or less to taste

1
Preheat oven to 350F (180C).
2
Coat an 8 by 8-inch or 9 by 9-inch square pan with cooking spray.
3
Set aside.
4
In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
5
Stir in onion and creamed corn.
6
Pour half of batter into prepared pan.
7
Top with cheese and peppers, spreading onto batter.
8
Pour remaining batter on top of cheese and peppers.
9
Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
10
Let cool for about 15 minutes before cutting into squares.
11
Serve warm or at room temperature.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup cornmeal, 1/2 cup flour, all-purpose, 2 tablespoons baking powder, ⅔ cup milk, 1%, and more.

Yes, Mexican Moist Layered Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Moist Layered Cornbread

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