Heavenly Layered Mexican Cornbread Delight
Experience the ultimate comfort food with this Heavenly Layered Mexican Cornbread Delight! This cornbread boasts a fluffy texture and a rich flavor profile, making it feel more like a gourmet corn cake than traditional cornbread. Infused with creamy corn, savory cheddar cheese, and a hint of heat from the jalapenos, each slice is an explosion of buttery goodness. Perfect for gatherings, potlucks, or as a side dish for your favorite Mexican meals, this dish will have everyone asking for the recipe. Substitute jalapenos with sweet bell peppers for a milder flavor, if desired. With a hint of garlic and the richness of half-and-half, this dish is a much-anticipated addition to any feast.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
yellow cornmeal
1 cup (dry)
flour
1/2 cup (dry)
white sugar
2 tablespoons (dry)
baking powder
2 tablespoons (dry)
garlic powder
1/2 teaspoon (optional, dry)
half-and-half cream
2/3 cup (liquid)
large eggs
2 (beaten)
seasoned salt
1 1/2 teaspoons (dry)
melted butter or vegetable oil
1/3 cup (liquid)
small onion or green onion
1 small (finely chopped)
creamed corn
1 (14-ounce) can (drained)
frozen corn
1 cup (thawed)
grated cheddar cheese
1 1/2 cups (shredded)
jalapeno peppers
2 (seeded and finely chopped)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Butter an 8x8-inch or 9x9-inch square baking dish generously to prevent sticking.
3
In a large mixing bowl, combine the yellow cornmeal, flour, sugar, baking powder, and optional garlic powder, stirring until well mixed.
4
In a separate bowl, whisk together the half-and-half, eggs, and seasoned salt. Gradually incorporate the melted butter or vegetable oil into the mixture.
5
Pour the wet ingredients into the dry ingredients and mix until just combined.
6
Fold in the finely chopped onion, creamed corn, and thawed corn. Make sure the mixture is evenly combined.
7
Pour half of the cornbread batter into the prepared baking dish and spread it evenly.
8
Sprinkle a generous layer of grated cheddar cheese and the finely chopped jalapenos over the batter.
9
Carefully pour the remaining cornbread batter over the cheese and jalapenos, spreading it out to cover evenly.
10
Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Baking time may vary based on your specific oven and the size of the dish.
11
Once baked, allow the cornbread to cool slightly before slicing into squares and serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Layered Mexican Cornbread Delight?
It is a gourmet-style Mexican cornbread featuring layers of cheddar cheese and jalapenos, known for its fluffy texture and rich, buttery flavor.
What are the primary ingredients for this recipe?
The main ingredients include yellow cornmeal, flour, sugar, baking powder, half-and-half, eggs, melted butter, creamed corn, frozen corn, cheddar cheese, and jalapenos.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C) before baking.
What size baking dish is recommended?
Use an 8x8-inch or 9x9-inch square baking dish for the best results.
How do I prevent the cornbread from sticking to the pan?
Generously butter the baking dish before pouring in the batter to ensure easy removal.
Can I substitute the jalapenos for a milder flavor?
Yes, you can substitute the jalapenos with finely chopped sweet bell peppers for a version without the heat.
How long does the cornbread take to bake?
The cornbread typically takes between 35 to 45 minutes to bake, depending on your oven and dish size.
How do I know when the cornbread is finished cooking?
It is done when the top is golden brown and a toothpick inserted into the center comes out clean.
What type of cheese works best in this recipe?
Grated cheddar cheese is recommended for its savory flavor and melting qualities.
How do I create the layers in this cornbread?
Pour half the batter into the dish, sprinkle a layer of cheese and jalapenos, then spread the remaining batter over the top.
Can I use vegetable oil instead of butter?
Yes, you can use 1/3 cup of vegetable oil as a substitute for melted butter.
What kind of corn should I use?
The recipe calls for a combination of one 14-ounce can of drained creamed corn and one cup of thawed frozen corn.
Is garlic powder required for this recipe?
No, garlic powder is an optional ingredient used to add a hint of savory depth.
What liquid is used for the base of the batter?
The recipe uses 2/3 cup of half-and-half cream to provide a rich, creamy texture.
How should I prepare the onions?
You should use one small onion or green onion and chop it finely before folding it into the batter.
Should the eggs be beaten before adding them?
Yes, the two large eggs should be whisked together with the liquid ingredients before being combined with the dry mix.
Can I use white cornmeal instead of yellow?
While yellow cornmeal is specified for the traditional look and flavor, white cornmeal can be used as a substitute.
Do I need to seed the jalapenos?
Yes, the recipe suggests seeding and finely chopping the jalapenos before adding them to the layer.
How much sugar is in the recipe?
The recipe uses 2 tablespoons of white sugar to add a hint of sweetness.
Is this recipe suitable for potlucks?
Absolutely, it is described as a perfect side dish for gatherings, potlucks, and Mexican-themed meals.
How do I mix the wet and dry ingredients?
Whisk the wet ingredients in one bowl and the dry in another, then pour the wet into the dry and mix until just combined.
Can I use fresh corn instead of frozen?
Yes, you can substitute one cup of fresh corn kernels for the thawed frozen corn.
What type of salt is used?
The recipe calls for 1 1/2 teaspoons of seasoned salt to enhance the overall flavor profile.
How should I serve the cornbread?
Allow it to cool slightly after baking, then slice it into squares and serve warm.
Can I use a larger dish like a 9x13?
You can, but the cornbread will be thinner and the baking time will likely need to be reduced significantly.
Is this a spicy cornbread?
It has a hint of heat from the jalapenos, but this can be controlled by removing the seeds or using bell peppers instead.
Does the creamed corn need to be drained?
Yes, the instructions specify using a 14-ounce can of drained creamed corn.
What makes the texture different from regular cornbread?
The addition of half-and-half, creamed corn, and extra butter gives it a texture similar to a gourmet corn cake.
Can I add other cheeses?
While cheddar is recommended, you could experiment with Monterey Jack or Pepper Jack for different flavor profiles.
How many jalapenos are needed?
The recipe requires two jalapeno peppers, seeded and finely chopped.