Share YOUR recipes at
Colette & Cassi's Country Kitchen!

*Whenever you see the hungry guy click on the recipe title to be taken to a printable recipe card for that dish! This dish is a little spicy...for kids, I'd leave out the peppers or only put them on half of the cornbread.

LAYERED MEXICAN CORNBREAD

Recipe by Paula Deen


Butter or non-stick cooking spray, for greasing pan
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
1 cup chopped jalepeno peppers


Preheat oven to 350 degrees 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.

-- Edited by Colette at 11:26, 2005-07-07