Mexican cornbread is a savory twist on the classic Southern staple, offering layers of flavor with cheese, jalapeños, and a moist, hearty texture. Paula Deen’s Layered Mexican Cornbread is a crowd-pleaser, perfect for gatherings, potlucks, or as a side dish for family dinners. This recipe combines the sweetness of creamed corn with the kick of jalapeños, creating a dish that’s both comforting and exciting.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- ½ cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- ½ teaspoon garlic powder (optional)
- 1 ½ teaspoons seasoning salt or ½ teaspoon white salt
Wet Ingredients:
- ⅓ cup melted unsalted butter or light olive oil
- 2 cups half-and-half cream (or milk)
- 2 large eggs
Mix-Ins:
- 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 niblets)
Layer Ingredients:
- 1 ½ cups grated cheddar cheese
- 2 jalapeño peppers, finely diced and adjusted to your heat preference
Directions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Butter or grease an 8×8-inch or 9×9-inch square baking dish to prevent sticking. - Mix the Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, garlic powder (if using), and seasoning salt until well combined. - Combine the Wet Ingredients:
In a separate bowl, beat the eggs lightly. Add the half-and-half (or milk) and melted butter (or olive oil), mixing until smooth. Gradually incorporate this mixture into the dry ingredients, stirring until just combined. - Add the Mix-Ins:
Fold in the finely chopped onion, creamed corn, and thawed (or canned) corn niblets. Stir gently to ensure the ingredients are evenly distributed throughout the batter. - Layer the Cornbread:
Pour half of the batter into the prepared baking dish, spreading it evenly. Sprinkle the layer with half of the grated cheddar cheese and jalapeño peppers. Carefully pour the remaining batter on top, smoothing it out to cover the cheese and peppers. - Bake to Perfection:
Place the dish in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on the size and type of baking dish used. - Cool and Serve:
Allow the cornbread to cool slightly for 10 minutes before slicing into squares or wedges. Serve warm as a side dish or enjoy it on its own.
Tips for Success
- Adjust the Heat Level: For a milder cornbread, reduce the number of jalapeños or substitute them with diced green bell peppers. For extra spice, leave the seeds in or add a pinch of cayenne pepper.
- Cheese Options: While cheddar is a classic choice, you can experiment with Monterey Jack, Pepper Jack, or Colby cheese for a different flavor profile.
- Don’t Overmix: Mix the batter just until combined to avoid a dense texture. Overmixing can make the cornbread tough.
- Use Fresh Ingredients: Freshly grated cheese melts more smoothly than pre-shredded, and fresh jalapeños have a brighter flavor than canned.
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix to make this dish gluten-free.