Paula Deen’s Decadent Layered Mexican Cornbread

The first time I tasted cornbread this good, it wasn’t in a fancy restaurant, but at a potluck picnic years ago. A friend, bless her heart, had brought a layered cornbread casserole that looked unassuming but tasted like a fiesta in every bite. The sweetness of the cornmeal, the creamy pockets of corn, the cheesy pull, and the zesty kick of jalapenos – it was a symphony of flavors. It quickly became a picnic staple, and I’ve been chasing that perfect bite ever since. This Paula Deen recipe captures that magic and elevates it to a whole new level of deliciousness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 8
• Yield: 1 (8×8 or 9×9 inch) pan
• Dietary Type: Vegetarian

Ingredients

• 1 cup all-purpose cornmeal
• 1/2 cup all-purpose flour
• 2 tablespoons baking powder
• 2/3 cup milk
• 2 eggs
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1/2 cup chopped onion
• 1 (14 ounce) can creamed corn
• 1 cup grated cheddar cheese
• 1 cup chopped jalapeno pepper

Equipment Needed

• 8×8-inch or 9×9-inch square baking pan
• Large mixing bowl
• Measuring cups and spoons
• Whisk or spoon
• Nonstick cooking spray or softened butter

Instructions

1. Preheat your oven to 350°F (175°C). This ensures even baking and prevents the cornbread from drying out.

2. Grease an 8×8-inch or 9×9-inch square pan generously with softened butter or nonstick cooking spray. This step is crucial to prevent the cornbread from sticking and ensuring easy removal after baking. Set the pan aside.

3. In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, baking powder, and salt. This ensures even distribution of the leavening agent for a light and fluffy cornbread.

4. Add the wet ingredients to the dry: milk, eggs, and vegetable oil. Mix until just combined. Be careful not to overmix, as this can result in a tough cornbread.

5. Stir in the chopped onion and creamed corn. These additions provide moisture, flavor, and a delightful creamy texture to the cornbread.

6. Pour half of the batter into the prepared pan, spreading it evenly across the bottom.

7. Top the batter with the grated cheddar cheese and chopped jalapeno pepper, spreading them evenly over the surface. This layer adds a cheesy, spicy kick that elevates the cornbread to a new level of deliciousness.

8. Pour the remaining batter over the cheese and jalapeno mixture, ensuring it covers the entire surface.

9. Bake for approximately 35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so keep an eye on it and adjust accordingly. Start checking for doneness around 30 minutes.

10. Let the cornbread cool slightly in the pan before cutting it into squares and serving. This allows the cornbread to set and makes it easier to slice.

Expert Tips & Tricks

• For extra moist cornbread: Add a tablespoon or two of sour cream or mayonnaise to the batter.
• Spice it up (or down): Adjust the amount of jalapenos to your liking. For a milder flavor, remove the seeds and membranes from the peppers. You can also substitute other peppers, such as poblano or Anaheim, for different flavor profiles.
• Cheese variations: Experiment with different types of cheese, such as Monterey Jack, Pepper Jack, or a Mexican cheese blend.
• Make ahead: The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Let it come to room temperature before baking.
• Even baking: To ensure even baking, rotate the pan halfway through the baking time.
• Prevent burning: If the top of the cornbread is browning too quickly, tent it with aluminum foil.
• Cornbread crumbs: If your cornbread crumbles easily, try adding an extra egg to the batter.

Serving & Storage Suggestions

Serve the layered Mexican cornbread warm as a side dish with chili, soups, stews, or grilled meats. It’s also delicious on its own as a snack or light meal. For a complete meal, pair it with a dollop of sour cream or guacamole. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or toaster oven until warmed through. To freeze, wrap individual squares tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	16.7g	25%
Saturated Fat	5.1g	25%
Cholesterol	70.5mg	23%
Sodium	692mg	28%
Total Carbohydrate	31.2g	10%
Dietary Fiber	2.4g	9%
Sugars	2.8g	11%
Protein	9g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free: Use a non-dairy milk alternative, such as almond milk or soy milk, and a dairy-free cheese substitute.
• Vegan: In addition to the dairy-free substitutions, replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg).
• Vegetarian: Ensure the cheese you use is vegetarian-friendly (some cheeses use animal rennet).
• Spicier: Add a pinch of cayenne pepper or a dash of hot sauce to the batter for an extra kick.
• Sweet Cornbread: Reduce the jalapenos to 1/4 cup and add 2 tablespoons of sugar to the batter.
• Herbaceous: Stir in 2 tablespoons of chopped fresh cilantro or parsley to the batter for a fresh, herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of creamed corn?
A: While creamed corn is best for the creamy texture, you can substitute with an equal amount of thawed frozen corn if needed. Consider adding a tablespoon of milk to compensate for the missing cream.

Q: What size pan is best for this recipe?
A: An 8×8-inch or 9×9-inch square pan works well. The 9×9 pan will result in a slightly thinner cornbread.

Q: How do I prevent the cheese from sinking to the bottom?
A: Ensure the batter is thick enough to support the cheese. Also, make sure the cheese is evenly distributed across the batter.

Q: Can I make this in a cast-iron skillet?
A: Yes, you can bake this cornbread in a well-seasoned cast-iron skillet. Preheat the skillet in the oven before adding the batter for a crispy crust.

Q: How can I tell if the cornbread is done?
A: Insert a toothpick into the center of the cornbread. If it comes out clean or with a few moist crumbs, it’s done. The top should also be golden brown.

Final Thoughts

This layered Mexican cornbread is more than just a recipe; it’s an experience. The combination of sweet corn, savory cheese, and spicy jalapenos creates a flavor explosion that’s sure to please. I encourage you to try this recipe and make it your own. Experiment with different cheeses, peppers, and herbs to create a unique flavor profile that suits your taste. Don’t be afraid to share your creations and feedback, and who knows, maybe this cornbread will become a picnic staple in your family too! Enjoy!