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.

• Ready In: 30 mins
• 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

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