search saves

Paula Deen's Cornbread

Paula Deen's Cornbread created by gguerra58

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:
30mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Megohm
Contributor
@Megohm
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Suzanne Z.
    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?
    Reply
  2. Luwanna B.
    I have self rising flour but regular corn meal, can I still make cornbread?
    Reply
  3. Anonymous
    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)
    Replies 1
  4. Txan855
    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.
    Reply
  5. gguerra58
    Paula Deen's Cornbread Created by gguerra58
    Reply
see 6 more icons / navigate / navigate-down
Advertisement