Paula Deen's Layered Mexican Cornbread

jt*s_mom's Note:

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

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 8

• 1 cup all-purpose cornmeal
• ½ cup all-purpose flour
• 2 tablespoons baking powder
• 2⁄3; cup milk
• 2 eggs
• ½ teaspoon salt
• 1⁄3; cup vegetable oil
• ½ cup chopped onion
• 1 (14 ounce) can creamed corn
• 1 cup grated cheddar cheese
• 1 cup chopped jalapeno pepper

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.

Reviews

[Chef*Lee]

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!