Paula Deen S Cornbread Recipes

PAULA DEEN'S CORNBREAD

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.

OLD-FASHIONED CORNBREAD

Steps:

• Preheat oven to 400°. Place butter in bottom of a 9-inch cast-iron skillet, and place skillet in oven to heat.
• In a large bowl, whisk together cornmeal mix and salt. Add buttermilk and egg, stirring just until combined. Remove skillet from oven, and swirl to coat bottom and sides of pan with melted butter. Pour batter into hot pan.
• Bake for 20 to 25 minutes or until cornbread is golden brown and begins to pull away from sides of pan. Serve immediately.

CORNBREAD

Steps:

• Preheat oven to 350 °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.
• To serve, cut into desired squares and serve with butter.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

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.

PAULA DEEN'S MEXICAN CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• Grease an 8-inch square pan, cast iron skillet or cornbread mold.
• In a medium bowl, combine cornmeal, flour, sugar, baking powder and salt.
• To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
• Pour into prepared pan.
• Bake for 20-25 minutes or until golden.

VIDALIA CORNBREAD (PAULA DEEN)

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.