I'm not sure when Paula Deen offered this...but it is NOT Southern cornbread. Look for her original cookbook. (before she modified the recipes to lower the fat content)
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.
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^.^!
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!
Very good cornbread recipe! Not too dry and not too sweet. I made these in a sprayed muffin tin and they worked out just fine. I used "Substitute for Buttermilk" in this recipe and it worked Great! Thanks a bunch for posting :)
This was very good tasting cornbread. Texture was just right. Thanks for posting.