Mexican Cornbread Recipe Paula Deen

Paula Deen's Layered Mexican Cornbread Recipe Food.com

Sep 15, 2017 · 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, …

1. Preheat oven to 350°F.
2. Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
3. Set aside.
4. In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.

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Keto Jalapeño Cornbread Savory Tooth

Oct 23, 2019 · Use spatula to spread batter to edges and corners, and smooth surface. Sprinkle remaining cheese on top. Bake at 350 F until inserted …

1. Prepare Equipment: Preheat oven to 350 F. Grease sides and bottom of 8x8 inch baking dish, then line bottom with parchment paper (Note 6).
2. Prepare Ingredients: Whisk almond flour, sweetener, baking powder, and cayenne in mixing bowl until well-mixed. In separate mixing bowl, beat melted butter, eggs, and vanilla extract using electric hand mixer until combined, about 30 seconds on low speed.
3. Make Batter: Add dry mixture to bowl with wet mixture, then beat until incorporated and smooth, about 30 seconds on low speed. Batter should be thick (Note 7). Use rubber spatula to stir in jalapeños, scallions, and only half of cheese until well-distributed in batter.
4. Bake: Transfer batter to prepared baking dish. Use spatula to spread batter to edges and corners, and smooth surface. Sprinkle remaining cheese on top. Bake at 350 F until inserted toothpick comes out clean or with a few crumbs, about 25 minutes.

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