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    You are in: Home / Recipes / Paula Deen's Layered Mexican Cornbread Recipe
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    Paula Deen's Layered Mexican Cornbread

    Paula Deen's Layered Mexican Cornbread. Photo by Sharlene~W

    1/2 Photos of Paula Deen's Layered Mexican Cornbread

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Kittencalskitchen's Note:

    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 ;-)

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    Serves: 9-12


    (8x8-in ...

    Units: US | Metric


    1. 1
      Set oven to 350 degrees.
    2. 2
      Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
    3. 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. 4
      Add in onion and creamed corn and thawed corn; mix to combine.
    5. 5
      Pour half the batter into prepared baking dish.
    6. 6
      Sprinkle the layer with grated cheese and jalapeno peppers.
    7. 7
      Pour the remaining batter on top of the cheese and jalapeno peppers.
    8. 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. 9
      Allow to cool slightly before slicing.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on February 18, 2009

      I made this into sort of a mexican pot pie, by putting a browned mix of onion, peppers, and black beans with spices (mainly garlic, cumin, and chili powder) in the bottom of a 9x13 pan (in future I will also add tomatoes; the beans could be subbed for chicken, too). I followed that with a light layer of shredded cheese, then the cornbread part, followed by a bit more cheese. I changed the cornbread part just a bit: using whole wheat flour and 3 egg whites. I took the milk option but also added a bit of powdered milk to the dry ingredients to enrich it. I baked it for about 35 minutes, which I think was just about right (I had thinner cornbread stuff, but more moisture, than would be in the regular recipe). To my immense surprise and delight, the whole thing worked really well. The little bit of cheese on top made a tasty, slightly baked-cheese-flavored crust. The flavor of the cornbread is just great, and it was moist and had a nice texture. I'm not using stars since I made so many changes, but this is obviously a really solid recipe. Thanks!

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    • on June 01, 2008


      Loved this! I used Pepper Jack cheese in place of the Cheddar cheese. Will make again and again! Thanks Kittencal! Tony

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    • on December 20, 2009


      Delicious! We enjoyed this as a side to our steak this evening. I used a can of chopped green chiles in place of the jalapenos. Thank you for posting the recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (33)


    Nutritional Facts for Paula Deen's Layered Mexican Cornbread

    Serving Size: 1 (119 g)

    Servings Per Recipe: 9

    Amount Per Serving
    % Daily Value
    Calories 316.6
    Calories from Fat 153
    Total Fat 17.0 g
    Saturated Fat 10.0 g
    Cholesterol 85.8 mg
    Sodium 584.1 mg
    Total Carbohydrate 33.7 g
    Dietary Fiber 2.4 g
    Sugars 5.0 g
    Protein 10.0 g

    The following items or measurements are not included:

    seasoning salt

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