Cornbread Recipe From Paul Deen Recipe 475

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PAULA DEEN'S CORNBREAD



Paula Deen's Cornbread image

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.

Provided by Megohm

Categories     Quick Breads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Steps:

  • 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.

Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD



Paula Deen's

Make and share this Paula Deen's " Quick" Corn Light Bread - Cornbread recipe from Food.com.

Provided by CarolAT

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

2 cups self-rising cornmeal mix
3/4 cup sugar
1/2 cup self-rising flour
1 (1/4 ounce) package active dry yeast
2 cups buttermilk
1/3 cup vegetable oil
1 large egg

Steps:

  • Preheat oven to 300°F; grease a 9x5-inch loaf pan.
  • In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
  • Stir in buttermilk, oil, and egg.
  • Pour batter into pan, and bake for 1 hour.
  • Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  • Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

Nutrition Facts : Calories 318.6, Fat 11.4, SaturatedFat 1.9, Cholesterol 28.9, Sodium 553.1, Carbohydrate 49.3, Fiber 2.4, Sugar 21.7, Protein 6.5

PAULA DEEN'S LAYERED MEXICAN CORNBREAD



Paula Deen's Layered Mexican Cornbread image

From Paula Deen's visit on "The view" Looked so yummy. Haven't tried it yet, but it's Paula Deen!

Provided by jts_mom

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14 ounce) can creamed corn
1 cup grated cheddar cheese
1 cup chopped jalapeno pepper

Steps:

  • Preheat oven to 350°F.
  • Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
  • Set aside.
  • In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
  • Stir in onion and creamed corn.
  • Pour half of batter into prepared pan.
  • Top with cheese and peppers, spreading onto batter.
  • Pour remaining batter on top of cheese and peppers.
  • Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
  • Let cool slightly before cutting into squares.

Nutrition Facts : Calories 300.2, Fat 16.7, SaturatedFat 5.1, Cholesterol 70.5, Sodium 692, Carbohydrate 31.2, Fiber 2.4, Sugar 2.8, Protein 9

CORNBREAD RECIPE - FROM PAUL DEEN RECIPE - (4.7/5)



Cornbread Recipe - from Paul Deen Recipe - (4.7/5) image

Provided by hazelljbmh

Number Of Ingredients 5

1 cup self-rising corneal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tbsp vegetable oil

Steps:

  • Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 - 25 minutes. I cut the cornbread while it is still hot.

VIDALIA CORNBREAD (PAULA DEEN)



Vidalia Cornbread (Paula Deen) image

Make and share this Vidalia Cornbread (Paula Deen) recipe from Food.com.

Provided by KaraRN

Categories     Breads

Time 38m

Yield 16 squares

Number Of Ingredients 9

1/4 cup butter
1 large vidalia onions or 1 large other sweet onion, chopped
1 (8 ounce) package Jiffy corn muffin mix
1 egg, beaten
1/3 cup whole milk
1 cup sour cream
1 cup grated sharp cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried dill weed

Steps:

  • Preheat the oven to 450 degrees F.
  • Spray 8-inch square baking pan with vegetable oil cooking spray.
  • In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
  • These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

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