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