Paula Deens Mexican Cornbread Lightened Recipes

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD

Steps:

• Preheat oven to 300°F; grease a 9x5-inch loaf pan.
• In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
• Stir in buttermilk, oil, and egg.
• Pour batter into pan, and bake for 1 hour.
• Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
• Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

PAULA DEEN'S MEXICAN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Grease an 8-inch square pan, cast iron skillet or cornbread mold.
• In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
• To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
• Pour into prepared pan.
• Bake for 20-25 minutes or until golden.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°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.
• Let cool slightly before cutting into squares.

PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED

Steps:

• Preheat oven to 425 degrees.
• Grease an 8-inch square pan, cast iron skillet or cornbread mold.
• In a medium bowl, combine cornmeal, flour, baking powder and salt.
• To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
• Pour into prepared pan.
• Bake for 20-25 minutes or until golden.