Paula Deen's Layered Mexican Cornbread

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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Delicious!! I just mixed the jalapeno in the batter and layered the cheese. YUM!!

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We had this with spicy ribs and coleslaw. We loved the Mexican influence in this recipe!

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I made this to accompany chili and it was very good although I had a problem with the cooking time. I baked it in an 8X8 Pyrex glass baking pan and adjusted the temperature to 325. It took forever to bake and I finally just took it out of the oven because I was convinced it would be overcooked on the edges! It was still a little moist after well over an hour in the oven. Next time I will use a larger pan so it isn't quite so thick and also not reduce the temperature in the oven.

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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!

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I made this in a 9" x 9" glass Pyrex baking dish, and I had the same experience as a couple of other reviewers in that the cornbread was far from done at 35 min. I recommend at least an additional 15 min. Also, make sure to grease the baking dish very well. The cornbread was very moist and tasted great. Next time I make this, however, I think I'll sub hot diced green chili for the jalapeno to suit personal tastes. I served this with turkey chili. Thanks for sharing this recipe!

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This cornbread is the perfect addition to our chili! We have had it a few times now and it is fast becoming a new favorite for us! Great with Taco Soup too!

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This cornbread was very good. It reminded me of spoon bread which is very moist. It took me about 15 additional minutes to bake... At 35 minutes the middle was still jiggly.I did not have fresh jalopenos so I used a small can of green chiles. I would definately make this again.

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This was the best. I did not layer it but mixed everything together. I put 2 tbsp oil in my 10" cast iron frypan and got it smoking hot in the oven. Poured in the batter and cooked for 20 minutes at 425 F on convection heat. A great recipe.

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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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Fabulous! Everyone raved about this bread! Great flavor! I love the texture and it makes you want to go back for more and more! Thanks for another great recipe!

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I've made this twice now and we loved it both times. I didn't rate it after the first time because it came out more like polenta! Could be the humidity here because the second time I cooked it for 50 min and it was still really really moist. The toothpick test doesn't work well because of all the cheese and corn in it. Doesn't really matter because we love it, and my husband is not very fond of regular cornbread. So..thanks so much!

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OH MY GOSH, Just the recipe I was looking for. Having family up for Halloween weekend and will be making this. I will have to make probably 6 times the amount as we ALL love cornbread. Will need to feed aobut 25+ people and no one just eats one piece. I am going to make it tonight for our hobo stew.

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THE BEST cornbread on the planet, and the best I have made yet! wow was this ever wonderful, it's more like a cake so fluffy and light, I didn't use the jalapenos, (I'm a whimp!) this is my new favorite cornbread recipe, thanks another bunch Kit, you have the best recipes!

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Oh, my! This will become a regular to our summer bbq menus! I used canola oil but will have to try it with olive oil since it's my favorite. Thanks for another winner and for making me look amazing!

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When I saw this recipe I thought jalapeno peppers in a cornbread recipe "No Way"then I saw that you could use a can of green chilies,I decided to try it.And I'm so glad I did.Since I'm such a wimp when it comes to almost anything spicy I only used 2 ounces of the canned green chilies,and about 1/3 cup of onions.Then I continued with the rest of the recipe as written.The cornbread was very moist and had a great flavor.I served this along with Mom’s Best Barbecued Ribs and Texas Country Potato Salad and all together made a very good southern style meal.This will be made again,Thank you for posting."Keep Smiling:)"

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Delicous corn bread! I was lucky enough to have some REAL American cornmeal to make this with - all the way from TX, brought over by a friend!! I cut back on the cheese, 1 cup instead of 1 1/2 cups and also the jalapeno peppers too.....I would have had them all, but I made this for company! Worth using my cornmeal for - thanks Kittencal, no 'photo, as the one posted is better than mine! FT:-)

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This is delicious cornbread and so easy to make. I used only 1 jalapeno and that was enough for us. This was a perfect side dish for our taco dinner.

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