The Recipe
Paula Deen's Layered Mexican Cornbread
COOK TIME : 35 minutesPREP TIME : 10 minutes
From Food.com
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Ingredients
DESCRIPTION
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
INGREDIENTS
- 1 cup yellow cornmeal
- 1/2 cup flour
- 2 tablespoons white sugar
- 2 tablespoons baking powder
- 1/2 teaspoon garlic powder (optional)
- 2/3 cup half-and-half cream (or use milk)
- 2 large eggs
- 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
- 1/3 cup melted butter or 1/3 cup vegetable oil
- 1 small onions, 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
- 1 1/2 cups grated cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped (or to taste)
DIRECTIONS
NUTRITION
Calories | 333 | 17% | |
Cholesterol | 86 | 29% | |
Carbohydrates | 38 | 14% | |
Fat | 17 | 22% | |
Protein | 11 | 21% |
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