Paula Deen’s Layered Mexican Cornbread is a delightful twist on a classic Southern favorite, combining the rich flavors of cheddar cheese, jalapenos, and creamed corn for a savory, slightly spicy treat. Perfect as a side dish or enjoyed on its own, this cornbread is sure to become a family favorite with its moist texture and irresistible layers. Let’s dive into the recipe and discover how to create this delicious dish!
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 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
- 1 1/2 cups grated cheddar cheese
- 2 jalapeno peppers, seeded and finely chopped (or to taste)
Directions:
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit.
- Prepare the Baking Dish:
- Butter an 8 x 8-inch or a 9 x 9-inch square baking dish to prevent sticking.
- Mix Dry Ingredients:
- In a large bowl, combine 1 cup yellow cornmeal, 1/2 cup flour, 2 tablespoons white sugar, 2 tablespoons baking powder, and 1/2 teaspoon garlic powder (if using).
- Combine Wet Ingredients:
- In another bowl, whisk together 2/3 cup half-and-half cream (or milk), 2 large eggs, and 1/3 cup melted butter or vegetable oil.
- Mix Wet and Dry Ingredients:
- Gradually add the wet ingredients to the dry ingredients, stirring until well blended.
- Add Additional Ingredients:
- Mix in 1 small finely chopped onion (or green onion), 1 (14 ounce) can creamed corn, and 1 cup thawed frozen corn or drained canned corn niblet.
- Layer the Batter:
- Pour half of the batter into the prepared baking dish. Sprinkle with 1 1/2 cups grated cheddar cheese and 2 finely chopped jalapeno peppers (adjust to taste).
- Add Final Layer:
- Pour the remaining batter over the cheese and jalapeno layer.
- Bake the Cornbread:
- Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Note that baking time may vary slightly depending on the size of the pan used.
- Cool and Serve:
- Allow the cornbread to cool slightly before slicing. Serve warm and enjoy!
Serving and Storage Tips:
Serving Tips:
- Best Served Warm: For the best taste and texture, serve the cornbread warm from the oven.
- Pairings: This cornbread pairs wonderfully with chili, soups, stews, or as a side for BBQ dishes.
- Toppings: Add a dollop of sour cream, a sprinkle of fresh cilantro, or a drizzle of honey for an extra flavor boost.
- Meal Idea: Serve alongside a fresh salad and grilled meats for a complete meal.
Storage Tips:
- Refrigeration: Store any leftover cornbread in an airtight container in the refrigerator for up to 4 days.
- Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. The cornbread can be frozen for up to 2 months.
- Reheating: To reheat, wrap the cornbread in aluminum foil and warm in a 350-degree oven for about 10-15 minutes. Alternatively, microwave individual slices for about 20-30 seconds.
- Avoid Drying Out: Ensure the cornbread is fully cooled before storing to prevent condensation and sogginess.
Variations:
1. Spicy Mexican Cornbread:
- Ingredients: Add extra jalapenos, or include a few dashes of hot sauce in the batter for an extra kick.
- Toppings: Sprinkle with chopped fresh cilantro and crumbled queso fresco before serving.
- Serving Suggestion: Perfect with a bowl of spicy chili or as a side for grilled meats.
2. Cheesy Mexican Cornbread:
- Ingredients: Use a mix of cheeses such as Monterey Jack, pepper jack, and cheddar for a richer, cheesier flavor.
- Toppings: Top with extra grated cheese during the last 5 minutes of baking for a melty cheese layer on top.
- Serving Suggestion: Great as a snack on its own or served with a dollop of guacamole.
3. Meaty Mexican Cornbread:
- Ingredients: Add cooked and crumbled bacon, sausage, or ground beef to the batter.
- Toppings: Mix in some cooked chorizo sausage for a smoky flavor.
- Serving Suggestion: Serve with a side of refried beans and salsa for a hearty meal.
4. Veggie Mexican Cornbread:
- Ingredients: Incorporate chopped bell peppers, black beans, and diced tomatoes into the batter.
- Toppings: Top with sliced avocado and a sprinkle of lime juice for a fresh twist.
- Serving Suggestion: Pair with a fresh salad and a tangy vinaigrette for a light, flavorful meal.
5. Sweet and Savory Mexican Cornbread:
- Ingredients: Add a touch of honey or maple syrup to the batter for a hint of sweetness.
- Toppings: Drizzle with honey and sprinkle with a little sea salt before baking.
- Serving Suggestion: Enjoy as a unique breakfast treat or alongside a spicy brunch dish.
6. Cornbread Casserole:
- Ingredients: Layer cooked chicken, enchilada sauce, and cheese between the cornbread layers for a hearty casserole.
- Toppings: Top with a mixture of shredded cheese and chopped green onions.
- Serving Suggestion: Serve with a side of Mexican rice and a dollop of sour cream for a complete meal.
7. Gluten-Free Mexican Cornbread:
- Ingredients: Replace the flour with a gluten-free flour blend.
- Toppings: Add gluten-free toppings like sliced jalapenos and gluten-free cheese.
- Serving Suggestion: Perfect for those with gluten sensitivities, served with gluten-free tortilla soup.
8. Vegan Mexican Cornbread:
- Ingredients: Use plant-based milk, flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and vegan cheese.
- Toppings: Top with sliced avocado and a sprinkle of nutritional yeast.
- Serving Suggestion: Serve with a side of vegan chili or a fresh vegetable stew.
Each variation offers a unique twist on Paula Deen’s Layered Mexican Cornbread, allowing you to customize the recipe to suit your taste preferences and dietary needs. Enjoy experimenting with these variations to find your perfect cornbread combination!
FAQs:
1. Can I make this cornbread ahead of time? Yes, you can prepare the batter and layer it in the baking dish ahead of time. Cover and refrigerate for up to 24 hours. Bake it just before serving for the best texture and flavor.
2. How do I store leftover cornbread? Store leftover cornbread in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months.
3. Can I use a different type of cheese? Absolutely! Feel free to use any cheese you prefer, such as Monterey Jack, pepper jack, or a Mexican blend, for a different flavor profile.
4. Can I make this recipe gluten-free? Yes, you can make this cornbread gluten-free by substituting the flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free as well.
5. How can I make this cornbread spicier? To increase the heat, add more jalapenos or include a few dashes of hot sauce in the batter. You can also sprinkle some red pepper flakes for extra spice.
6. What can I serve with this cornbread? This cornbread pairs well with chili, soups, stews, BBQ dishes, or even as a snack on its own. It’s versatile and complements many main dishes.
7. Can I use fresh corn instead of canned or frozen? Yes, you can use fresh corn. Simply cut the kernels off the cob and use them in place of canned or frozen corn.
8. How do I prevent the cornbread from becoming too dry? Make sure not to overbake the cornbread. Check for doneness with a toothpick; it should come out clean when inserted into the center. Also, ensure you are using the correct amount of liquid ingredients.
9. Can I add meat to this recipe? Yes, you can add cooked and crumbled bacon, sausage, or ground beef to the batter for a heartier cornbread. Cook the meat before adding it to the mixture.
10. Can I make this cornbread in a different shaped pan? Yes, you can use a different shaped pan, such as a round cake pan or a cast-iron skillet. Adjust the baking time as needed, checking for doneness with a toothpick.