Southern cuisine is renowned for its hearty, comforting dishes that bring families together around the dining table, and Paula Deen’s Layered Mexican Cornbread is no exception. This delightful recipe combines the traditional texture and taste of Southern cornbread with the vibrant flavors of Mexican cuisine, making it a perfect side dish or a standalone meal that’s sure to impress. Let’s dive into the world of savory bakes with this easy-to-follow guide.
Ingredients:
To start, gather the following ingredients:
1 cup yellow cornmeal
½ cup flour
2 tablespoons white sugar
2 tablespoons baking powder
½ teaspoon garlic powder (optional)
⅔ cup half-and-half cream (or milk)
2 large eggs
1½ teaspoons seasoning salt or ½ teaspoon white salt
⅓ cup melted butter or vegetable oil
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 niblet
1½ cups grated cheddar cheese
2 jalapeno peppers, seeded and finely chopped (adjust to taste)
Directions:
- Preheat and Prepare: Begin by setting your oven to 350 degrees Fahrenheit. Generously butter an 8 x 8-inch or a 9 x 9-inch square baking dish to ensure your cornbread comes out easily and has a delightful buttery crust.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, and baking powder. If you’re adding garlic powder for an extra layer of flavor, now is the time to mix it in.
- Combine with Wet Ingredients: To the dry mixture, add half-and-half cream (or milk), eggs, seasoned salt, and melted butter or oil. Stir until well blended. This creates the base of your cornbread, providing moisture and richness to the dish.
- Add the Extras: Fold in the chopped onion, creamed corn, and thawed corn. These ingredients not only add texture but also infuse the bread with a sweet and savory corn flavor that’s irresistible.
- Layer and Bake: Pour half of the batter into your prepared baking dish. Sprinkle evenly with grated cheddar cheese and chopped jalapeno peppers for a spicy kick. Cover with the remaining batter. Bake for about 35-45 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. The exact baking time may vary slightly depending on your oven and the size of the pan.
- Serve and Enjoy: Allow the cornbread to cool slightly before slicing. This waiting period makes it easier to cut and serve beautiful squares of this layered delight.
Why Paula Deen’s Layered Mexican Cornbread Stands Out
Paula Deen’s Layered Mexican Cornbread recipe is more than just a dish; it’s a culinary journey to the heart of comfort food. The combination of sweet corn, spicy jalapenos, and rich cheddar cheese, all nestled within moist, crumbly cornbread, makes for a versatile dish that complements a wide range of meals. Whether served alongside a hearty chili, as a base for a savory breakfast casserole, or simply enjoyed with a dollop of sour cream and fresh salsa, this cornbread is sure to become a staple in your recipe collection.