Paula Deen’s Layered Mexican Cornbread is a flavorful, savory dish perfect for gatherings, family dinners, or potlucks. This Southern-inspired cornbread is packed with hearty ingredients like ground beef, jalapeños, cheese, and corn, layered together to create a deliciously moist and spicy cornbread. It’s an easy, one-pan meal that’s sure to become a favorite!
Ingredients
- 1 cup self-rising cornmeal
- 1/2 cup self-rising flour
- 2/3 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 can (14.75 oz) cream-style corn
- 1/2 lb ground beef (or ground turkey)
- 1 small onion (chopped)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup shredded cheddar cheese (or Monterey Jack)
- 1 small can (4 oz) diced green chilies (drained)
- 2 jalapeños (seeded and chopped)
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
Optional Toppings:
- Sour cream
- Salsa
- Chopped cilantro
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish or cast-iron skillet with cooking spray or butter.
Step 2: Prepare the Cornbread Batter
- In a large mixing bowl, whisk together the cornmeal, flour, buttermilk, vegetable oil, eggs, and cream-style corn until smooth.
- Set the cornbread batter aside.
Step 3: Cook the Ground Beef
- In a skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
- Add the chopped onion, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 2-3 minutesuntil the onions are softened.
Step 4: Layer the Cornbread
- Pour half of the cornbread batter into the prepared baking dish and spread it out evenly to form the first layer.
- Layer the cooked ground beef mixture over the cornbread batter.
- Sprinkle the ground beef with cheddar cheese, diced green chilies, and jalapeños.
- Pour the remaining cornbread batter on top of the beef and cheese layer, spreading it out to cover everything.
Step 5: Bake the Cornbread
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Step 6: Add the Cheese Topping
- Once the cornbread is done baking, remove it from the oven and sprinkle the top with shredded mozzarella cheese.
- Return the cornbread to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 7: Serve
- Let the cornbread cool for a few minutes before slicing into squares.
- Serve warm with optional toppings like sour cream, salsa, or chopped cilantro.
Cook Notes
- Self-Rising Cornmeal and Flour: If you don’t have self-rising cornmeal or flour, you can make your own by adding 1 teaspoon of baking powder and 1/4 teaspoon of salt for every cup of flour or cornmeal.
- Cheese: You can mix up the cheese by using a combination of cheddar, Monterey Jack, or mozzarella.
- Spice Level: Adjust the heat by adding more jalapeños or using mild diced chilies for a milder flavor.
Variations
- Vegetarian Version: Omit the ground beef and add sautéed vegetables like bell peppers, zucchini, or mushrooms.
- Spicy Cornbread: Add a pinch of cayenne pepper or red pepper flakes to the batter for an extra kick.
- Taco Cornbread: For a taco-inspired twist, season the ground beef with taco seasoning and layer it with black beans and corn.
Frequently Asked Questions (FAQs)
Can I make this cornbread ahead of time?
Yes, you can prepare the cornbread and bake it ahead of time. Store it in the refrigerator for up to 3 days. Reheat individual slices in the oven or microwave before serving.
Can I freeze this cornbread?
Yes, this layered Mexican cornbread freezes well. Wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
How do I prevent the cornbread from drying out?
To keep the cornbread moist, don’t overbake it. The cream-style corn and buttermilk help ensure a moist texture, so keep an eye on it while it bakes. You can also cover it with foil if it’s browning too quickly.
What can I serve with layered Mexican cornbread?
This cornbread pairs beautifully with a fresh green salad, salsa, guacamole, or a side of refried beans. It also goes well with chili or soup.
Paula Deen’s Layered Mexican Cornbread is a savory, hearty dish full of flavor and texture. With layers of spicy ground beef, melty cheese, and moist cornbread, it’s a meal that will quickly become a family favorite. Serve it with your favorite toppings and enjoy this Southern twist on classic cornbread!
