Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Paula Deen's Cornbread Recipe
    Lost? Site Map

    Paula Deen's Cornbread

    Paula Deen's Cornbread. Photo by gguerra58

    1/2 Photos of Paula Deen's Cornbread

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Megohm's Note:

    Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Combine all ingredients and mix well.
    3. 3
      Pour batter into a greased shallow baking dish.
    4. 4
      Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

    Ratings & Reviews:

    • on August 28, 2014

      This is a great recipe! I use my cast iron corn stick pan or muffin pan. It tastes like my long time "regular" recipe, but it is quicker and less messy since it uses self rising dry ingredients. I also like the fact that it isn't sweet, like so many of the so-called "Southern" recipes for cornbread. Sweet cornbread is good with some things, but overall my family prefers non-sweet. If you do prefer a sweeter version, just add 2 to 4 tablespoons sugar......the sweet version is really good for breakfast with about 1/2 to 1 cup fresh ( or thawed frozen ) blueberries.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2009

      55

      Very good! Best corn bread i have ever had. When i doubled it for a family dinner i used a round cake dish for cooking it, and it turned out great! Just like a cornbread cake ~.^ LOL thanks so much for posting that was a great addition to are dinner^.^!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2008

      45

      I needed some cornbread to go in Paula Deen's Chicken, Squash & Cornbread Casserole and since I was making a Paula Deen recipe I found this cornbread to try. Only thing I found it really needed was alittle bit of a sweet taste but other than that it was good and it worked great for my recipe I made :) Thanks for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

    Advertisement

    Nutritional Facts for Paula Deen's Cornbread

    Serving Size: 1 (61 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 180.9
     
    Calories from Fat 64
    35%
    Total Fat 7.1 g
    11%
    Saturated Fat 1.3 g
    6%
    Cholesterol 63.2 mg
    21%
    Sodium 441.6 mg
    18%
    Total Carbohydrate 23.6 g
    7%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.5 g
    6%
    Protein 5.8 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites