Layered Mexican Cornbread
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 10
Ingredients
- 1 cup grated cheddar cheese
- 1/2 cup chopped onion
- 1/3 cup vegetable oil
- 2 eggs
- 2/3 cup milk
- 2 tablespoons baking powder
- 1/2 cup all purpose flour
- 1 cup cornmeal
- 1 cup chopped jalapeños
- 1/2 teaspoon salt
- 1 (14 oz) can creamed corn
- or spray, for the pan butter
Directions
Preheat oven to 350 °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. Makes 1 8×8″ or 9×9″ cornbread.
