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Layered Mexican Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
1 8x8 square cornbread Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
1 8x8 square cornbread Servings
$ /Serving

Layered Mexican Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
1 8x8 square cornbread Servings
$ /Serving

Ingredients

  • 1 cup cheddar cheese, grated
  • 1/2 cup chopped onion
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2/3 cup milk
  • 2 tablespoon baking powder
  • 1/2 cup all purpose flour
  • 1 cup all purpose cornmeal
  • 1 cup chopped jalepeno peppers
  • 1/2 teaspoon salt
  • 1 14-ounce can creamed corn

Preparation

Preheat oven to 350 degrees F. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Recipe courtesy Paula Deen

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Preparation

Preheat oven to 350 degrees F. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

Recipe courtesy Paula Deen

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product