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Paula Deen's Layered Mexican Cornbread

2 faves
Nutrition per serving    (USDA % daily values)
CAL
302
FAT
56%
CHOL
33%
SOD
43%

Comments

I used Buttermilk in place of the regular milk, added 1/4 tsp. Soda, substituted 2 cans of Green Chilies for the 1 C. of jalapeƱo, used 3/4 -tsp. of salt instead of 1/2 tsp. Cut the amount of eggs to 3 and add 1/2 C. Sour Cream. I doubled the amount of Cheese for layering. It turned out delicious as well as light and fluffy. If you like a more dense cornbread, put half the amount of Baking Powder.
Mona Loranc   •  16 Dec   •  Report
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Ingredients for 8 servings

2/3 cup milk

1/3 cup vegetable oil

1/2 teaspoon salt

2 eggs

1/2 cup chopped onion

1 cup chopped jalapeno pepper

1 cup all-purpose cornmeal

2 tablespoons baking powder

1/2 cup all-purpose flour

1 cup grated cheddar cheese

1 (14 ounce) can creamed corn

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