Layered Mexican Cornbread (Paula Deen) Recipe

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Layered Mexican Cornbread (Paula Deen)
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  1. Preheat oven to 350 degrees F.
  2. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.
  3. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1647.15 Kcal (6896 kJ)
Calories from fat 1126.88 Kcal
% Daily Value*
Total Fat 125.21g 193%
Cholesterol 469.24mg 156%
Sodium 2241.66mg 93%
Potassium 3799.38mg 81%
Total Carbs 84.6g 28%
Sugars 13.58g 54%
Dietary Fiber 4.93g 20%
Protein 57.27g 115%
Vitamin C 7.6mg 13%
Iron 6.4mg 36%
Calcium 2530.8mg 253%
Amount Per 100 g
Calories 183.72 Kcal (769 kJ)
Calories from fat 125.69 Kcal
% Daily Value*
Total Fat 13.97g 193%
Cholesterol 52.34mg 156%
Sodium 250.03mg 93%
Potassium 423.77mg 81%
Total Carbs 9.44g 28%
Sugars 1.51g 54%
Dietary Fiber 0.55g 20%
Protein 6.39g 115%
Vitamin C 0.8mg 13%
Iron 0.7mg 36%
Calcium 282.3mg 253%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 42.6
  • 46

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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