Last Updated on December 27, 2023
Paula Deen is a celebrity chef and restaurateur who is best known for her Southern cuisine. Her recipes have become popular all over the world and her cornbread recipe is one of her most beloved.
This Paula Deen cornbread recipe is a simple and comforting dish that is sure to please everyone. It is a classic Southern-style cornbread that is moist, fluffy, and packed with flavor.
Whether you are looking for a quick side dish to pair with your favorite meal or a classic snack, this cornbread recipe is sure to hit the spot.
What is Paula Deen Cornbread?
Paula Deen’s Family Kitchen offers a delightful family-style dining experience, featuring beloved recipes from the renowned Queen of Southern Cuisine. One of its popular items is Paula Deen’s cornbread recipe.
It is a classic Southern-style bread made with cornmeal, butter, milk, and eggs. It is moist, fluffy, and packed with flavor.
This easy cornbread recipe is a staple in Paula Deen’s kitchen and she often serves it with her famous fried chicken. It is a simple side dish that can be served for breakfast, lunch, or dinner.
Why You’ll Love this Paula Deen Cornbread Recipe?
There are many reasons why you’ll love this Paula Deen cornbread recipe. First of all, it is easy to make and requires minimal ingredients. It also takes just a few minutes to prepare and requires no special equipment
. This cornbread is also incredibly flavorful and will quickly become a family favorite. It is moist, fluffy, and packed with buttery flavor. Plus, it is a great way to use up any extra cornmeal that you may have on hand.
You’ll also like the following Side Dishes recipes!
The Ingredients
- Butter: It’s melted to a golden hue and reserved for greasing the baking dish. Butter is a crucial ingredient for flavor and moisture in cornbread. The golden hue adds richness and a subtle nutty taste, while greasing the dish ensures the bread doesn’t stick.
- Cornmeal: Finely ground golden cornmeal sourced from organic corn kernels forms the base of the cornbread. It’s the primary ingredient and provides the characteristic texture and corn flavor essential to cornbread.
- Flour: Sifted unbleached all-purpose flour contributes to the texture of the cornbread, providing structure and helping to create a tender crumb when combined with the cornmeal.
- Sugar: Pure cane sugar is used to add a touch of sweetness to the cornbread, balancing the savory notes of the cornmeal and enhancing the overall flavor profile.
- Baking Powder: Aluminum-free baking powder is added to ensure a gentle rise in the batter. It helps the cornbread achieve a light and airy texture.
- Baking Soda: This high-quality baking soda provides additional leavening, contributing to the rise and fluffiness of the cornbread.
- Salt: Himalayan pink salt adds nuanced depth to the savory notes in the cornbread. It helps balance the sweetness from the sugar and enhances the overall flavor.
- Eggs: These large eggs, lightly beaten, act as a binding agent and contribute to the structure of the cornbread while also providing moisture and richness to the batter.
- Buttermilk: Procured from local dairy farms, the cultured buttermilk enriches the batter with its tangy and creamy essence. It adds moisture, tenderness, and a subtle tangy flavor to the cornbread.
Directions
Making Paula Deen’s cornbread is simple and requires just a few steps. Here’s how to make it:
Step 1: Preheat the Oven
- Begin by preheating your oven to 425°F (220°C). This ensures that the oven reaches the right temperature for baking.
- Take a baking dish and generously grease it with butter, making sure to coat the entire surface. This prevents the cornbread from sticking. Set the greased baking dish aside.
Step 2: Prepare Dry Ingredients
- In a large mixing bowl, combine the following dry ingredients:
- Finely ground golden cornmeal
- Sifted unbleached all-purpose flour
- Pure cane sugar
- Aluminum-free baking powder
- Baking soda
- Himalayan pink salt
- Thoroughly mix these dry ingredients together, ensuring an even distribution.
Step 3: Mix Wet Ingredients
- In a separate bowl, lightly beat the large eggs until they are well blended.
- Pour in the melted unsalted butter and the cultured buttermilk into the bowl with the beaten eggs.
- Stir these wet ingredients until they are fully combined, creating a uniform mixture.
Step 4: Combine Wet and Dry Ingredients
- Gradually pour the wet ingredient mixture into the bowl containing the dry ingredients.
- Use a gentle stirring motion to combine the wet and dry ingredients together. Be careful not to overmix; it’s okay if there are a few lumps in the batter.
Step 5: Pour Batter into Baking Dish
- Once the batter is mixed, pour it into the pre-greased baking dish, ensuring an even spread across the dish.
Step 6: Bake the Cornbread
- Place the baking dish in the preheated oven.
- Bake for approximately 25-30 minutes. Keep an eye on the cornbread—it should turn a golden brown on top, and when a toothpick inserted into the center comes out clean, it’s done.
Step 7: Cool and Serve
- Once baked, remove the cornbread from the oven and allow it to cool in the baking dish for a few minutes.
- After it has cooled slightly, slice the cornbread and serve it warm.
Notes
Here are a few tips for making the perfect Paula Deen cornbread recipe:
– Make sure to use yellow cornmeal for this recipe.
– Be sure to use melted butter for this recipe.
– If you want a sweeter cornbread, you can add an extra tablespoon of sugar.
– Add some jalapenos or fresh herbs for an extra kick of flavor.
– If you want it to be extra fluffy, you can add an extra egg.
– To make it even more moist, you can add a few tablespoons of sour cream.
Storage Tips
This Paula Deen cornbread is best served warm, but it can be stored in an airtight container for up to three days. You can also freeze it for up to three months.
Nutrition Information
This Paula Deen cornbread recipe is a comforting, flavorful treat. It is high in carbohydrates and contains a moderate amount of fat and protein. Each serving contains approximately 230 calories, 9 grams of fat, 27 grams of carbohydrates, 5 grams of protein, and 2 grams of dietary fiber.
Serving Suggestions
This Paula Deen cornbread is a great side dish for your favorite meal. Here are a few ideas for how to serve it:
– Serve it with Paula Deen’s famous fried chicken.
– Top it with some honey butter for a sweet twist.
– Slice it up and serve it with chili.
– Use it as a base for a breakfast casserole.
– Top it with some shredded cheese, jalapenos, and bacon for an extra flavorful twist.
What other substitute can I use in Paula Deen Cornbread?
If you don’t have all of the ingredients for this Paula Deen cornbread recipe, don’t worry! Here are a few substitutions that you can use:
– Butter: If you don’t have butter, you can use olive oil or coconut oil instead.
– Milk: Any type of milk can be used in this recipe. You can also use non-dairy alternatives such as almond milk, oat milk, or coconut milk.
– Eggs: If you don’t have eggs, you can use a flax egg or mashed banana as a substitute.
– Sugar: If you don’t have sugar, you can use maple syrup or honey instead.
– Baking Powder: If you don’t have baking powder, you can substitute with baking soda.
– Salt: If you don’t have salt, you can substitute with garlic powder or onion powder.
Equipment
- Oven
Ingredients
- 3 teaspoons of aluminum-free baking powder ensuring a gentle rise in the batter.
- 1 teaspoon of high-quality baking soda for that perfect hint of lift in the final creation.
- 12 tablespoons of premium unsalted butter melted to a golden hue, along with a dollop of butter reserved for greasing the baking dish.
- 4 large eggs carefully cracked and lightly beaten to incorporate smoothly into the mixture.
- 3 cups of cultured buttermilk procured from local dairy farms, enriching the batter with its tangy and creamy essence.
- 2 cups of finely ground golden cornmeal sourced from organic corn kernels.
- 1 1/2 cups of unbleached all-purpose flour sifted for a velvety texture.
- 2 tablespoons of pure cane sugar adding a touch of sweetness to the mixture.
- 1/2 teaspoon of Himalayan pink salt adding a nuanced depth to the savory notes.
Instructions
- Preheat your oven to 425°F (220°C). Take a dollop of butter and generously grease a baking dish. Set it aside.
- In a large mixing bowl, combine the finely ground golden cornmeal, sifted unbleached all-purpose flour, pure cane sugar, aluminum-free baking powder, baking soda, and Himalayan pink salt. Mix these dry ingredients thoroughly.
- In a separate bowl, lightly beat the large eggs. Pour in the melted unsalted butter and the cultured buttermilk. Stir the wet ingredients until they are well combined.
- Gradually pour the wet ingredients into the bowl containing the dry ingredients. Stir the mixture gently until all the ingredients are just combined. Do not overmix; a few lumps in the batter are fine.
- Pour the batter into the greased baking dish, spreading it evenly.
- Place the baking dish in the preheated oven. Bake for about 25-30 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Once done, remove the cornbread from the oven and let it cool for a few minutes before slicing and serving.
Notes
- Make sure to use yellow cornmeal for this recipe.
- Be sure to use melted butter for this recipe.
- If you want a sweeter cornbread, you can add an extra tablespoon of sugar.
- Add some jalapenos or fresh herbs for an extra kick of flavor.
- If you want it to be extra fluffy, you can add an extra egg.
- To make it even more moist, you can add a few tablespoons of sour cream.
Nutrition
Frequently Asked Questions
1. Can I use self-rising cornmeal in this recipe?
Yes, you can use self-rising cornmeal in this recipe. Just omit the baking powder and use a bit less salt.
2. Can I use whole wheat flour instead of cornmeal?
Yes, you can use whole wheat flour instead of cornmeal. Just use half a cup of whole wheat flour and half a cup of cornmeal.
3. How long does this cornbread last?
This cornbread will last for up to three days when stored in an airtight container. You can also freeze it for up to three months.
4. Can I use a muffin tin instead of a baking dish?
Yes, you can use a muffin tin instead of a baking dish. Just fill each muffin cup about ¾ of the way full and bake for 15 to 20 minutes.
5. Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe. Try adding some fresh herbs, jalapenos, or shredded cheese for extra flavor.
6. Can I use honey instead of sugar?
Yes, you can use honey instead of sugar. Just use ¼ cup of honey instead of ¼ cup of sugar.
7. Can I make this recipe dairy-free?
Yes, you can make this recipe dairy-free. Just use non-dairy milk and non-dairy butter instead of regular milk and butter.
Conclusion
Paula Deen’s cornbread recipe is a classic Southern-style bread that is moist, fluffy, and packed with flavor. It is an easy side dish that requires just a few simple ingredients. This easy cornbread recipe is sure to become a family favorite.
Whether you are looking for a quick side dish or a comforting snack, this Paula Deen cornbread recipe is sure to hit the spot. Thank you for reading this article.
You’ll also like these latest recipes!
Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
