Paula Deens Mexican Cornbread Recipes

PAULA DEEN'S MEXICAN CORNBREAD

Paula Deen's Mexican Cornbread image

Make and share this Paula Deen's Mexican Cornbread recipe from Food.com.

Provided by CookingONTheSide

Categories Quick Breads

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1 cup whole milk or 1 cup buttermilk
1/3 cup sour cream
1/4 cup vegetable oil
2 tablespoons chopped jalapenos (to taste)

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

Paula Deen's Layered Mexican Cornbread image

From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!

Provided by jts_mom

Categories Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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 cheese
1 cup chopped jalapeno pepper

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.

Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9

PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED

Paula Deen's Mexican Cornbread Lightened image

Make and share this Paula Deen's Mexican Cornbread Lightened recipe from Food.com.

Provided by Annacia

Categories Breads

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup yellow cornmeal
1 cup sifted all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Egg Beaters egg substitute
1 cup skim milk or 1 cup buttermilk
1/3 cup fat free sour cream
1/4 cup canola oil
2 tablespoons chopped jalapenos (to taste)

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.

Nutrition Facts : Calories 261.6, Fat 10.3, SaturatedFat 1, Cholesterol 2.1, Sodium 477.8, Carbohydrate 36.8, Fiber 2.1, Sugar 1.3, Protein 6.1

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Paula Deen's Layered Mexican Cornbread image

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 chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)

Provided by Kittencalrecipezazz

Categories Quick Breads

Time 45m

Yield 1 (8x8-in) pan, 9-12 serving(s)

Number Of Ingredients 14

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)

Steps:

Set oven to 350 degrees.
Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
Add in onion and creamed corn and thawed corn; mix to combine.
Pour half the batter into prepared baking dish.
Sprinkle the layer with grated cheese and jalapeno peppers.
Pour the remaining batter on top of the cheese and jalapeno peppers.
Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
Allow to cool slightly before slicing.

Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10

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