Paula Deens Cornbread Recipes

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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

OLD-FASHIONED CORNBREAD



Old-Fashioned Cornbread image

Makes 6 to 8 servings

Number Of Ingredients 5

4 tablespoons butter
2 cups self-rising yellow cornmeal mix
¼ teaspoon salt
2 cups whole buttermilk
1 large egg, beaten

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.

TRADITIONAL CORNBREAD DRESSING



Traditional Cornbread Dressing image

Makes 8 to 10 servings

Number Of Ingredients 11

¼ cup butter
2 cups chopped onion
2 cups chopped celery
1 tablespoon minced garlic
2½ cups chicken broth
1 (10.-ounce) can cream of chicken soup
2 large eggs, lightly beaten
1 tablespoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper
2 (6-ounce) packages buttermilk cornbread mix, baked according to package directions

Steps:

  • Preheat oven to 350°. Spray a 3½-quart baking dish with cooking spray.
  • In a large skillet, melt butter over medium heat. Add onion, celery, and garlic; cook, stirring occasionally, for 8 to 10 minutes or until tender.
  • In a large bowl, stir together broth, next 5 ingredients, and cooked vegetables. Crumble cornbread into broth mixture, and stir until well combined. Pour mixture into prepared pan.
  • Bake for 45 to 55 minutes or until center is set. Let stand for 10 minutes before serving.

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

CORNY CORNBREAD



Corny Cornbread image

This Southern staple is the perfect complement for chili, collard greens and more. Paula's simple recipe uses cream-style corn, sharp cheddar, sour cream and cayenne for a cheesy, flavorful cornbread.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 8

2 eggs
1 cup see Cook's Note* cream-style corn
3/4 cup self rising flour
1 cup self rising cornmeal
1/2 cup plus 1/4 cup for greasing pan vegetable oil
1 cup sour cream
1 cup grated optional sharp cheddar cheese
1/2 teaspoon optional cayenne pepper

Steps:

  • Preheat oven to 375 °F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
  • Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
  • * Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.

CORNBREAD



Cornbread image

You won't be able to get enough of this homemade cornbread! This simple recipe calls for cornmeal, flour, buttermilk, eggs and vegetable oil. Pairs perfectly with butter and served with soups, stews and chili.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 5

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

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.

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