Paula Deens Layered Mexican Cornbread

Paula Deen’s Layered Mexican Cornbread is a delightful twist on traditional cornbread. This recipe combines the flavors of corn, cheese, and jalapeno peppers in a moist and flavorful bread that’s perfect for any occasion. Whether you’re serving it as a side dish or enjoying it on its own, this cornbread is sure to be a hit.

Why You’ll Love This Recipe:

You’ll love this recipe for its unique combination of sweet corn, gooey cheese, and spicy jalapenos. The layers of flavor and texture make this cornbread a standout dish that’s perfect for adding a little kick to your meal. It’s easy to prepare and always a crowd-pleaser.


  • 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 niblets
  • 1 1⁄2 cups grated cheddar cheese
  • 2 jalapeno peppers, seeded and finely chopped (or to taste)


  • Preheat the oven to 350 degrees. Butter an 8 x 8-inch or a 9 x 9-inch square baking dish.
  • In a large bowl, mix together the cornmeal, flour, sugar, baking powder, garlic powder, milk, eggs, seasoned salt, and melted butter or oil until well blended.
  • Add in the onion, creamed corn, and thawed corn; mix to combine.
  • Pour half the batter into the 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 the pan used).
  • Allow to cool slightly before slicing.
  • Prep Time: 15 minutes
  • Cooking Time: 35-45 minutes
  • Total Time: 50-60 minutes
  • Kcal: Approximately 300 kcal per serving
  • Servings: 8-10 servings


Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze the cornbread for up to 3 months. To reheat, simply warm in the oven or microwave until heated through.

Recipe Tips:

For a milder version, reduce the amount of jalapeno peppers used. You can also customize this recipe by adding other ingredients such as diced bell peppers, cooked bacon, or different types of cheese for a unique twist on this delicious Mexican cornbread.

Leave a Comment