Ingredients
-
1
-
1/2
-
2
-
2
-
1/2
-
2/3
-
2
-
1 1/2
-
1/3
-
1
-
1
-
1
-
1 1/2
-
2
-
Directions
Paula Deen’s Layered Mexican Cornbread, This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained Since I prefer the taste of olive oil used that instead of the melted butter, this is a recipe of Paula Deen’s tweeked slightly I think for the better ;-), I made the recipe as written (2 tablespoons of baking powder and all) and it turned out great Did a little research on the web and found the recipe on Paula Deen’s site and it is indeed 2 TABLESPOONS of baking powder I couldn’t get enough of this bread!
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Steps
|
1
Done
|
Set Oven to 350 Degrees. |
|
2
Done
|
Butter a 8 X 8-Inch or a 9 X 9-Inch Square Baking Dish. |
|
3
Done
|
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. |
|
4
Done
|
Add in Onion and Creamed Corn and Thawed Corn; Mix to Combine. |
|
5
Done
|
Pour Half the Batter Into Prepared Baking Dish. |
|
6
Done
|
Sprinkle the Layer With Grated Cheese and Jalapeno Peppers. |
|
7
Done
|
Pour the Remaining Batter on Top of the Cheese and Jalapeno Peppers. |
|
8
Done
|
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). |
|
9
Done
|
Allow to Cool Slightly Before Slicing. |
