Paula Deen’s Layered Mexican Cornbread

Ingredients:
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 2 tablespoons white sugar
– 2 tablespoons baking powder
– 1/2 teaspoon garlic powder (optional)
– 2/3 cup half-and-half cream (or milk)
– 2 large eggs
– 1 1/2 teaspoons seasoned salt or 1/2 teaspoon white salt
– 1/3 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 kernels
– 1 1/2 cups grated cheddar cheese
– 2 jalapeno peppers, seeded and finely chopped (or to taste)

Directions:
1. Preheat the oven to 350°F (175°C). Butter an 8 x 8-inch or a 9 x 9-inch square baking dish.
2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and garlic powder (if using).
3. Add the half-and-half cream (or milk), eggs, seasoned salt, and melted butter or oil to the dry ingredients. Mix until well blended.
4. Stir in the chopped onion, creamed corn, and thawed corn until evenly combined.
5. Pour half of the batter into the prepared baking dish.
6. Sprinkle the layer with grated cheese and chopped jalapeno peppers.
7. Pour the remaining batter on top of the cheese and jalapeno peppers.
8. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean. Baking time may vary depending on the size of the pan used.
9. Allow the cornbread to cool slightly before slicing and serving.

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