When it comes to Southern comfort food, few dishes can compete with the rich, golden goodness of Paula Deen’s Layered Mexican Cornbread. This hearty recipe is the perfect blend of classic Southern charm and bold Mexican-inspired flavors — cheesy, moist, and just the right amount of spicy. It’s a dish that turns an ordinary dinner into something unforgettable.
Why You’ll Love This Recipe
This isn’t your standard cornbread — it’s a full-on meal experience. You’ll love this Layered Mexican Cornbread because:
- It’s fluffy and rich, with perfect texture in every bite.
- The jalapeños add a gentle heat that balances beautifully with the sweetness of corn.
- It’s incredibly cheesy, thanks to layers of melted cheddar throughout.
- Simple ingredients, big flavor — you probably already have most of these items in your kitchen.
- It pairs perfectly with chili, BBQ, soups, or even as a main dish.
This cornbread takes Paula Deen’s signature Southern style and gives it a zesty twist — comfort food done right.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup yellow cornmeal
- ½ cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- ½ teaspoon garlic powder (optional)
- ⅔ cup half-and-half cream (or milk)
- 2 large eggs
- 1½ teaspoons seasoning salt or ½ teaspoon white salt
- ⅓ cup melted butter or vegetable oil
- 1 small onion, finely chopped (or 1 small green onion)
- 1 (14-ounce) can creamed corn
- 1 cup frozen corn, thawed (or 1 cup drained canned corn niblets)
- 1½ cups grated cheddar cheese
- 2 jalapeño peppers, seeded and finely chopped (adjust to taste)
Let’s Get Started
This recipe is simple, but the results are anything but ordinary. Follow these easy steps for perfect, golden, cheesy cornbread every time.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C).
Step 2: Prepare the Baking Dish
Butter an 8×8-inch or 9×9-inch square baking dish. A little butter ensures that beautiful golden crust and prevents sticking.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and garlic powder (if using). This creates the base of your cornbread — slightly sweet and perfectly fluffy.
Step 4: Combine the Wet Ingredients
In another bowl, whisk together the half-and-half (or milk), eggs, and melted butter or oil. The dairy gives the bread richness and moisture.
Step 5: Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry, stirring until just combined. Avoid overmixing — you want the batter to stay light.
Step 6: Add the Flavor Boosters
Stir in the chopped onion, creamed corn, and thawed (or canned) corn niblets. This combination adds both texture and sweetness.
Step 7: Layer the Batter
Pour half of the batter into your prepared baking dish. Sprinkle the layer with shredded cheddar cheese and chopped jalapeños for that spicy, cheesy kick.
Step 8: Add the Final Layer
Pour the remaining batter evenly over the top, smoothing it out with a spatula.
Step 9: Bake to Perfection
Place the dish in the preheated oven and bake for 35–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 10: Cool and Serve
Let the cornbread cool slightly before slicing. Serve warm and enjoy that cheesy, spicy aroma filling your kitchen!
Servings and Pairing
This recipe makes about 8 servings, perfect for a cozy family dinner or gathering.
Pair it with:
- A bowl of hearty chili or vegetable soup.
- BBQ ribs, fried chicken, or pulled pork.
- A side of coleslaw or fresh salad for contrast.
- Sour cream or honey butter for a creamy topping.
Variations
Make this recipe your own with these fun twists:
- Add protein: Mix in cooked ground beef or sausage for a complete meal.
- Make it milder: Skip the jalapeños or replace them with diced green chilies.
- Extra cheesy: Use a blend of cheddar and Monterey Jack for even more melt.
- Go veggie: Add black beans or diced bell peppers for color and fiber.
- Sweet twist: Mix in a tablespoon of honey for a touch of sweetness.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.
- Reheat: Warm in a 350°F oven for 10 minutes or microwave for 30–60 seconds.
Pro Tip: Brush the top with melted butter before reheating for that just-baked flavor.
FAQs
1. Can I use milk instead of half-and-half?
Yes, regular milk works perfectly fine. Half-and-half just adds a little extra richness.
2. How can I make it spicier?
Add more jalapeños, a pinch of cayenne pepper, or a few dashes of hot sauce to the batter.
3. What cheese works best?
Sharp cheddar gives the best flavor, but feel free to mix in Pepper Jack or Colby Jack.
4. Can I make this ahead of time?
Yes! Prepare the batter, cover, and refrigerate overnight. Bake fresh the next day.
5. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and bake for about 45–50 minutes.
Final Thoughts
Paula Deen’s Layered Mexican Cornbread is everything you love about Southern comfort food — warm, cheesy, and deeply satisfying — with a little kick of spice that makes it unforgettable. It’s easy to make, family-friendly, and perfect for sharing.
Print
Layered Mexican Cornbread
- Total Time: 55 minutes
- Yield: 8 servings
Description
Paula Deen’s Layered Mexican Cornbread is a cheesy, spicy Southern favorite made with cornmeal, cheddar, jalapeños, and creamed corn. Moist, flavorful, and easy to make — perfect for any family dinner or potluck!
Ingredients
- 1 cup yellow cornmeal
- ½ cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- ½ teaspoon garlic powder (optional)
- ⅔ cup half-and-half cream (or milk)
- 2 large eggs
- 1½ teaspoons seasoning salt or ½ teaspoon white salt
- ⅓ cup melted butter or vegetable oil
- 1 small onion, finely chopped (or green onion)
- 1 (14 oz) can creamed corn
- 1 cup frozen corn, thawed (or 1 cup drained canned corn niblets)
- 1½ cups grated cheddar cheese
- 2 jalapeño peppers, seeded and finely chopped (adjust to taste)
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C).
- Prepare the Dish: Butter an 8×8-inch or 9×9-inch baking pan.
- Mix Dry Ingredients: In a bowl, combine cornmeal, flour, sugar, baking powder, and garlic powder.
- Combine Wet Ingredients: In a separate bowl, whisk together half-and-half, eggs, and melted butter or oil.
- Mix Wet and Dry: Gradually combine wet and dry mixtures until smooth.
- Add Flavor Mix-ins: Stir in the onion, creamed corn, and thawed corn.
- Layer the Batter: Pour half the batter into the dish, top with cheddar cheese and jalapeños, then add the rest of the batter.
- Bake: Bake for 35–45 minutes, or until golden brown and a toothpick comes out clean.
- Cool and Serve: Let cool slightly before slicing. Serve warm.
Notes
- Use fresh jalapeños for brighter flavor or canned for milder heat.
- Add extra cheese on top before baking for a gooey crust.
- Avoid overmixing to keep the cornbread light and tender.
- Substitute milk for half-and-half if you want a lighter texture.
- Add meat (like cooked sausage or ground beef) to make it a full meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes