Layered Mexican Cornbread

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Layered Mexican Cornbread Layered Mexican Cornbread

Servings: 1 8x8 square cornbread
Prep Time: 10 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

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
butter or non-stick cooking spray, for greasing pan





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

Show: Paula's Home Cooking
          Watch Paula on Food Network

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Reader Comments:


Best cornbread ever. Big hit at my house even for the picky eaters. Thank you Paula for this website. by Dorothy on December 02 2012

By dorothy smith on December 02, 2012


thank you Paula we enjoy your programs so much.

By Billie sheets on July 28, 2011


2 TB is way too much baking powder!!!

By Joanne on February 04, 2011


This is melt in your mouth awesome cornbread.

By Anonymous on August 18, 2010


I add a cup of sugar with a can of chopped green chilies...My husband loves this recipe.

By Anonymous on August 15, 2010


I always make this to serve with my chili..great

By joy521 on February 26, 2009

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