Paula Deens Cornbread Recipes

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

Ingredients

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

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

Ingredients

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

Ingredients

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.

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

Ingredients

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

Ingredients

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

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