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 ;-)
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READY IN: 45mins
SERVES: 9-12
YIELD: 1 (8x8-in) pan
UNITS: US
INGREDIENTS
Nutrition- 1cup yellow cornmeal
- 1⁄2cup flour
- 2tablespoons white sugar
- 2tablespoons baking powder
- 1⁄2
- 2⁄3
- 2large eggs
- 1 1⁄2
- 1⁄3
- 1
- 1(14 ounce) can creamed corn
- 1
- 1 1⁄2cups grated cheddar cheese
- 2jalapeno peppers, seeded and finely chopped (or to taste)
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DIRECTIONS
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- 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.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- 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).
- Allow to cool slightly before slicing.
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