Paula Deen's Layered Mexican Cornbread
This is possibly the best cornbread you will ever have. It bakes high, light, and fluffy; it should really be called a corn cake! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can of green chilies, drained. Olive oil can be used instead of melted butter. This is a slightly tweaked recipe of Paula Deen's.
This is possibly the best cornbread you will ever have. It bakes high, light, and fluffy; it should really be called a corn cake! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can of green chilies, drained. Olive oil can be used instead of melted butter. This is a slightly tweaked recipe of Paula Deen's.
- 2 tablespoons white sugar
- 2 large eggs
- 1 cup yellow cornmeal
- 1/2 cup flour
- 2 tablespoons baking powder
- 1 can creamed corn
- 1/2 teaspoon garlic powder (optional)
- 2/3 cup half-and-half cream (or use milk)
- 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
- 1/3 cup melted butter or 1/3 cup vegetable oil
- 1 small onions finely chopped or 1 small green onion
- 1 cup frozen corn thawed or 1 cup drained canned corn niblet
- 1 1/2 cups grated cheddar cheese
- 2 jalapeno peppers seeded and finely chopped (or to taste)
- Carbohydrate 408.516754730878 g
- Cholesterol 1073.5 mg
- Fat 100.262161189802 g
- Fiber 26.9144453440037 g
- Protein 121.76208101983 g
- Saturated Fat 52.2183650141643 g
- Serving Size 1 1 (8x8-in) pan, 9-12 serving(s) (2017g)
- Sodium 3480.34569405099 mg
- Sugar 381.602309386874 g
- Trans Fat 8.26167889518413 g
- Calories 2911 calories
Step-by-step
- Set oven to 350 degrees.
- Butter an 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl, mix together cornmeal with flour, sugar, baking powder, garlic powder, milk, eggs, seasoned salt, and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into the prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
Paula Deen's Layered Mexican Cornbread: A Culinary Journey
As a busy working mom, finding time to cook delicious, wholesome meals can feel like a Herculean task. My family deserves nutritious food, but I also need meals that are quick and easy to prepare, even after a long day. That’s why I'm constantly on the lookout for recipes that are both flavorful and efficient. And let me tell you, this Paula Deen-inspired layered Mexican cornbread is a game-changer!
I first discovered this recipe while browsing through a collection of Southern comfort food classics. Initially, I was intrigued by the unusual layering technique; the idea of a cornbread with a cheesy, spicy heart sounded intriguing. The description promised a "high, light, and fluffy" cornbread, a far cry from the dense, crumbly versions I was used to. I had to try it. I tweaked it a bit, swapping melted butter for olive oil to suit my dietary preferences, and substituted some ingredients based on what I had on hand. The result? Pure magic!
The beauty of this recipe lies in its simplicity and versatility. The ingredients are readily available – most likely already in your pantry! The process is straightforward, requiring minimal effort and no special cooking skills. Even better, this cornbread is incredibly adaptable. Feel free to experiment with different types of cheese, add other vegetables like bell peppers or zucchini, or even incorporate some finely chopped chorizo for an extra layer of flavor. The possibilities are truly endless!
What makes this cornbread truly special, though, is the texture. That promise of "high, light, and fluffy" wasn't just marketing hype. It's unbelievably tender, with a melt-in-your-mouth quality that makes every bite a delightful experience. The subtle heat from the jalapeños adds a wonderful kick, balancing the sweetness of the corn and cheese. It's the perfect companion to hearty soups, stews, or chili. And trust me, it's a fantastic side dish that holds its own even without the main course!
The first time I made this cornbread, I was amazed by how quickly my family devoured it. It vanished in minutes! Even my picky eaters, usually hesitant to try new things, were clamoring for more. It quickly became a staple in our household, requested frequently for family gatherings and potlucks. The compliments are always plentiful; people can't seem to get enough.
This cornbread recipe isn't just a meal; it's a testament to the power of simple ingredients combined with a bit of creativity. It’s a testament to the joy of sharing good food with loved ones. And as a busy woman juggling work, family, and countless other responsibilities, it's a recipe I can happily rely on, knowing it will always deliver delicious results without requiring hours in the kitchen. It's a quick and easy solution for creating a flavorful and memorable meal without sacrificing quality or time.
Beyond its taste and ease of preparation, this recipe offers a valuable lesson: cooking doesn't have to be complicated or time-consuming. With a little ingenuity, even the most pressed-for-time individual can create culinary magic in their own kitchen. So, grab your ingredients, fire up the oven, and prepare to be amazed by the surprisingly simple recipe that will become your family’s new favorite cornbread.
I encourage you to experiment with different variations. Perhaps add some crumbled bacon for a smoky twist or incorporate some roasted corn for a deeper corn flavor. Don't be afraid to personalize the recipe and make it your own! The best part of cooking is the freedom to explore and create. This recipe is a fantastic starting point for your culinary adventures.
From simple weeknight dinners to special family gatherings, this layered Mexican cornbread always delivers. It's quick, easy, delicious, and adaptable – three things I value as a modern woman who is constantly balancing many aspects of my life. I highly recommend this recipe to everyone, regardless of their skill level in the kitchen. It's a guaranteed crowd-pleaser that will leave you wanting more.
