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1/1 Photo of Paula Deen's Layered Mexican Cornbread
This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)
Units: US | Metric
Serving Size: 1 (119 g)
Servings Per Recipe: 9
The following items or measurements are not included: