Mexican Moist Layered Cornbread
Submitted by happyzhangbo
Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.
YIELD
8 servingsPREP
8 minCOOK
35 minREADY
48 minSweet creamed corn keeps this cornbread incredibly moist while a hidden layer of melted cheese and spicy jalapeños adds a surprise in every slice.
The batter gets poured in two stages, sandwiching the cheese and peppers in the middle for maximum flavor.
Serve warm from the oven when the cheese is still gooey and the edges are golden brown.
Kitchen Tips
- Spread cheese evenly: Make sure the cheese layer covers the entire middle for consistent flavor
- Adjust heat level: Use more or fewer jalapeños to suit your taste
- Don’t overmix: Stir just until combined for tender cornbread
- Cool slightly before cutting: 15 minutes prevents crumbling and allows clean slices
- Reheat gently: Warm leftovers in foil to keep them moist
Variations
- Add cooked crumbled bacon to the batter
- Mix in diced bell peppers with the onions for extra vegetables
- Top with sour cream and salsa when serving
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Coat an 8 by 8-inch or 9 by 9-inch square pan with 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 for about 15 minutes before cutting into squares.
Serve warm or at room temperature.
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