This recipe comes originally from Paula Deen. I modified it slightly by using red and green bell peppers rather than jalapenos. The original recipe is at: http://www.foodnetwork.com/recipes/paula-deen/layered-mexican-cornbread-recipe/index.html . It's wonderfully moist and delicious with bits of corn and peppers.
Layered Mexican Cornbread
1 cup cornmeal
1/2 cup flour
2 T baking powder
2/3 cup milk
2 eggs
1/3 cup vegetable oil (I use canola)
1/2 cup chopped yellow onion
1 14-oz can creamed corn
1 cup grated cheddar
1/3 cup diced green pepper
1/3 cup diced red bell pepper
1. Mix together first 6 ingredients then stir in onion and creamed corn.
2. Pour half of the batter into a greased 9 by 9 pan (or 8 by 8).
3. Spread a layer of grated cheese on top of the batter. Sprinkle peppers on top of the cheese.
4. Pour remaining batter on top of the cheese and peppers.
5. Bake at 350 degrees for about 35 minute or until knife inserted in batter comes out clean.
6. Serve while still warm.
Comments
Post a Comment