Paula Deens Mexican Cornbread Lightened Food

PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED

Steps:

• Preheat oven to 425 degrees.
• Grease an 8-inch square pan, cast iron skillet or cornbread mold.
• In a medium bowl, combine cornmeal, flour, baking powder and salt.
• To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
• Pour into prepared pan.
• Bake for 20-25 minutes or until golden.

PAULA DEEN'S MEXICAN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Grease an 8-inch square pan, cast iron skillet or cornbread mold.
• In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
• To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
• Pour into prepared pan.
• Bake for 20-25 minutes or until golden.

PAULA DEEN'S CORNBREAD

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients and mix well.
• Pour batter into a greased shallow baking dish.
• Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• 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, 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.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD

Steps:

• Preheat oven to 300°F; grease a 9x5-inch loaf pan.
• In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
• Stir in buttermilk, oil, and egg.
• Pour batter into pan, and bake for 1 hour.
• Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
• Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

VIDALIA ONION CORNBREAD - PAULA DEEN

Steps:

• Preheat oven to 450°F.
• Spray 8 inch square bake pan with cooking spray.
• In a medium saucepan, melt the butter and sauté the onion until tender but not brown, about 3 minutes.
• Remove the pan from the heat and pour into Mixing bowl.
• Add remaining ingredients reserving 1/2 cup of the cheese.
• Pour into prepared pan.
• Top with 1/2 cup of cheddar cheese.
• Bake for 30 minutes until set and a toothpick inserted into the center of the bread comes out clean.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Set oven to 350 degrees.
• Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
• In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
• Add in onion and creamed corn and thawed corn; mix to combine.
• Pour half the batter into prepared baking dish.
• Sprinkle the layer with grated cheese and jalapeno peppers.
• Pour the remaining batter on top of the cheese and jalapeno peppers.
• Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
• Allow to cool slightly before slicing.