35 Reviews

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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Meredith C-ville February 18, 2009

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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tonythurston51 June 01, 2008

This recipe turned out great. The only problem is the recommendation of using an 8"x8" pan. This is waaay too much batter to fit into that pan. I used a large 9"x13"-ish stoneware pan, and it still turned out nice and thick!

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Michael M. November 05, 2015

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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swissms December 20, 2009

The best cornbread I've ever made! I didn't have any reg corn so I added a couple of slices of crumbled bacon to the middle cheese layer. I also made 2 batches - one with jalapenos and one without for the kids. FYI - I forgot the oil in the kids batter and it was still very moist without the extra fat. Thanks for posting!

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Tamaretta November 07, 2014

It all started with one ripe avocado and what to have for dinner. A search of food.com came up with Mexican Bean Hotpot, but I didn't fancy rice with it and thought what about Cornbread. I've never made it before and this recipe sounded nice!! Wow was I right with that decision. This cornbread is light, tasteful and extremely moreish. I had to make a couple of wee changes. For a start my daughter (27 yrs old) had used up the last of the cheese and not told me. So I sub'ed with a small amount of freshly grated Parmesan Cheese which helped keep down the calories too. I used fat reduced milk in place for the cream / milk combo. Not sure how long I cooked it for as I forget to put on the timer and had to keep checking it. I suspect it took longer than 35 minutes to cook. When I make it again I'll try omitting the sugar. With the sweetness from the creamed sweetcorn, I don't think the extra sugar is required. A fabulous recipe that I'm pleased to have discovered.

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Kiwi Kathy June 23, 2014

Really good. Moist. Doesn't rely on buying a packet of cornbread or corn muffin mix which is important for us as Australian stores don't carry it. Will stop trying new recipes now....

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Dipps April 14, 2014

We had a chili day at work and so I made this recipe for the first time at 6:00 am that morning. It was very well received. I am not surprised as you cannot go wrong with one of Paula's recipes. It did not last very long at the chili luncheon I can assure you. I will post a photo also. Now... go make some cornbread!

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rneal January 09, 2014

Wonderful recipe. Had this at my cousins my husband said he wanted more but did not want to make a pig of himself and has asked me to make it at home. Way to go Paula we love you.

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BENJENGARCIA July 07, 2013
Paula Deen's Layered Mexican Cornbread