Paula Deen's Layered Mexican Cornbread

Total Time
45mins
Prep
10 mins
Cook
35 mins

From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick 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 slightly before cutting into squares.
Most Helpful

5 5

Yummy! Used green chiles instead of jalapenos since I had that on hand. Very moist and good!

5 5

Now this is good eatin'!!!!! This is the best, most moist, wonderful Mexican cornbread!!!!!!!!!!!!!!!! I used a sharp cheddar cheese in this and I used pickled jarred jalapenos, that I chopped fine, which gave it such good flavor!!! I served this with Paula's Slow Cooker Pinto Beans and it is the best cornbread I have ever had and will always make this one now especially when I make beans!! Thanks so much for posting!