Paula Deen Cornbread

Paula Deen’s Cornbread is made with cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, eggs, and buttermilk. This easy cornbread recipe creates a delicious side dish that takes about 45 minutes to prepare and can serve up to 8 people.

Ingredients Needed:

• 6 tablespoons melted, plus butter for baking dish unsalted butter
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large lightly beaten eggs
• 1 1/2 cups buttermilk

How To Make Cornbread?

1. Preheat the oven: Preheat your oven to 220°C / 425°F. Lightly grease an 8-inch baking dish with butter.
2. Combine dry ingredients: In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, and melted butter together.
4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and gently fold until no dry spots remain; the batter will be lumpy.
5. Bake the cornbread: Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until the top is golden brown and a tester inserted in the center comes out clean.
6. Cool and serve: Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Recipe Tips:

• Use fresh ingredients: Make sure your cornmeal and baking powder are fresh. Old ones can make the cornbread flat or heavy.
• Don’t overmix: Mix the batter only until everything is combined. Mixing too much can make the cornbread tough.
• Heat the baking dish first: To get a crispy crust, warm the greased baking dish in the oven before adding the batter.
• Add melted butter at the end: Pour the melted butter into the batter just before baking for a richer, buttery taste.
• Cool before cutting: Let the cornbread cool for about 10 minutes before cutting so it slices easily and the flavor sets.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover cornbread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container and store it in the refrigerator for up to 5 days.
• Freeze: Allow the cornbread to cool completely before wrapping it in plastic wrap and placing it in a freezer-safe bag. Freeze for up to 3 months.
• Reheat: Preheat the oven to 180°C / 350°F. Wrap the cornbread in foil to prevent it from drying out, and place it on a baking sheet. Warm for about 10 minutes or until heated through.

Nutrition Facts

Serving Size: 1 piece (about 80g)

• Calories: 137 kcal
• Total Fat: 6.2g
• Saturated Fat: 3.5g
• Cholesterol: 36mg
• Sodium: 253mg
• Potassium: 98mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1.5g
• Sugars: 2g
• Protein: 3g

Try More Paula Deen Recipe:

• Paula Deen Brunch Casserole
• Paula Deen Chocolate Bread Pudding
• Paula Deen Krispy Kreme Bread Pudding
• Paula Deen Bread Pudding
• Paula Deen Banana Nut Bread Recipe