Paula Deen'S Layered Mexican Cornbread Recipe

Name: Paula Deen'S Layered Mexican Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (14 ounce) 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)

Servings: persons

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 (14 ounce) 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)

1
Set oven to 350 degrees.
2
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
3
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
4
Add in onion and creamed corn and thawed corn; mix to combine.
5
Pour half the batter into prepared baking dish.
6
Sprinkle the layer with grated cheese and jalapeno peppers.
7
Pour the remaining batter on top of the cheese and jalapeno peppers.
8
Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
9
Allow to cool slightly before slicing.

858

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 14 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup flour, 2 tablespoons white sugar, 2 tablespoons baking powder, and more.

Yes, Paula Deen'S Layered Mexican 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.

Paula Deen'S Layered Mexican Cornbread

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