Best 5 Paula Deens Mexican Cornbread Recipes
**Paula Deen's Mexican Cornbread: A Flavorful Fusion of Southern Comfort and Mexican Spice**
Indulge in the delightful fusion of Southern charm and Mexican zest with Paula Deen's Mexican Cornbread. This delectable cornbread recipe combines the classic flavors of cornmeal with a vibrant blend of Mexican spices, resulting in a tantalizing treat that will elevate any meal. Whether you're looking for a hearty side dish to accompany your favorite chili or a flavorful snack to enjoy on its own, this cornbread is sure to satisfy your cravings.
This Mexican Cornbread recipe is a delightful fusion of Southern comfort food and zesty Mexican flavors. Featuring sweet cornmeal, savory spices, and a touch of heat, this cornbread is sure to be a hit at your next gathering.
Paula Deen's Mexican Cornbread is a delectable treat that combines the classic flavors of cornmeal with a vibrant blend of Mexican spices.
This recipe also includes instructions for a delicious Mexican Cornbread Casserole, a hearty and flavorful dish that is perfect for a potluck or family dinner. The casserole combines sweet cornbread with savory ground beef, black beans, corn, and a zesty enchilada sauce.
Paula Deen's Mexican Cornbread Muffins are a delightful variation on the classic cornbread recipe. These bite-sized muffins are perfect for a quick snack or as an appetizer for your next party. The muffins are filled with sweet cornmeal, savory spices, and a touch of heat.
Paula Deen's Mexican Cornbread is a versatile dish that can be enjoyed in a variety of ways. Serve it as a side dish to your favorite Mexican-inspired dishes, such as chili, tacos, or enchiladas. Or, enjoy it as a snack or breakfast with a dollop of butter or honey.
With its irresistible blend of flavors and textures, Paula Deen's Mexican Cornbread is sure to become a favorite in your kitchen. So, gather your ingredients and get ready to experience a taste of the Southwest with this delightful cornbread recipe.
PAULA DEEN'S MEXICAN CORNBREAD
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
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
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
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 CORNBREAD
Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.
Provided by Megohm
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients and mix well.
- Pour batter into a greased shallow baking dish.
- Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8
PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED
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
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
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
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
Tips:
- Use fresh corn kernels for the best flavor. If using frozen corn, thaw it completely before using.
- Be sure to drain the corn kernels well before adding them to the batter. This will help to prevent the cornbread from being too wet.
- Don't overmix the batter. Overmixing will make the cornbread tough.
- Bake the cornbread in a preheated oven. This will help to ensure that the cornbread cooks evenly.
- Let the cornbread cool slightly before serving. This will help to prevent it from crumbling.
Conclusion:
Paula Deen's Mexican Cornbread is a delicious and easy-to-make recipe that is perfect for any occasion. With its moist and flavorful texture, this cornbread is sure to be a hit with everyone who tries it. Whether you're serving it as a side dish or as a main course, this cornbread is sure to please.
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