Paula Deen's Cornbread
"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."
photo by gguerra58
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 cup self-rising cornmeal
- 1⁄2 cup self-rising flour
- 3⁄4 cup buttermilk
- 2 eggs
- 2 tablespoons vegetable oil
directions
- 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.
Questions & Replies
-
I have self rising flour but regular corn meal, can I still make cornbread?
Reviews
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I followed this recipe exactly as printed however my cornbread came out dry and crumbly. It looked wonderful tasted OK but by itself I couldn't eat it just way too dry what do you think I did wrong?
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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)
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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 Recipe #252357 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!
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RECIPE SUBMITTED BY
Culinary school drop-out (happy cook)!
My name is Meg, as my public name might suggest, and I'm 20 years old. So far, I've been a cook my whole life, at home and in restaurants, working as a Baker's Assistant right now. I was raised in a commercial bakery and general store as well run by my aunt and mom. I'm engaged to an amazing guy, who I met in high school in a restaurant prep course. We both went to college for Culinary Arts/Chef Training, but neither found the program very satisfying. As it stands, we're both happiest cooking, so long as it's not in a kitchen lab.
I've been nosing around 'Zaar since I was about 13 or 14, and it's been a huge source of learning for me, back when I didn't even know what a roux was, haha. If you've seen me around before, I'm the former SugarMegnolia.
Also, I write a blog, however, I'm not always the best at keeping up with it, but try to put in my best effort whenever I get around to writing. The link is here, please give it a quick look-see!
