Paula Deen Corny Cornbread

Paula Deen corny cornbread turns self-rising cornmeal, cream-style corn and sour cream into a moist, golden skillet cornbread in just 45 minutes. It's an easy Southern comfort food side dish for potluck night, Sunday dinner or the holiday table, and it's made in one bowl.

Get the oiled cast iron skillet hot before the batter goes in, because that sizzle is what builds the crisp golden crust. Pour into a cold pan and the bottom turns pale and soft instead of crunchy.

Paula stirs in cream-style corn and a full cup of sour cream, so the crumb stays tender and almost custardy instead of dry like a plain cornbread. Her note says frozen creamed corn beats canned, and the optional cheddar and cayenne give it a little melty heat.

Paula Deen Corny Cornbread

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

520

kcal

A hot oiled skillet gives this cornbread a crisp, golden crust, while the creamed corn and sour cream keep the inside soft and moist. The cheddar and cayenne are optional, but they add a little melty richness.

Ingredients

• 2 eggs
  

• 1 cup cream-style corn, see Cook's Note*
  

• 3/4 cup self rising flour
  

• 1 cup self rising cornmeal
  

• 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
  

• 1 cup Sour cream
  

• 1 cup grated cheddar cheese, optional
  

• 1/2 teaspoon cayenne pepper, optional
  

Directions

• Preheat the oven: Preheat the oven to 375°F, then generously coat a cast iron skillet with up to 1/4 cup vegetable oil. Heat the skillet in the oven or on the stove over medium-high heat while you mix the batter.
• Mix the batter: Stir 2 eggs, 1 cup cream-style corn, 3/4 cup self rising flour, 1 cup self rising cornmeal and 1/2 cup vegetable oil together in a large bowl. Add 1 cup sour cream, 1 cup grated cheddar cheese and 1/2 teaspoon cayenne pepper, then mix with a wooden spoon or rubber spatula just until combined, leaving out the cheddar and cayenne if you want it plain.
• Fill the skillet: Pour the batter into the hot skillet, where it should sizzle around the edges. Smooth the top gently so it bakes evenly.
• Bake until golden: Bake for about 30 minutes, until the top is golden brown. Smaller individual pans cook faster, so check them earlier.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned corn instead of frozen creamed corn?

You can, but Paula's note says frozen creamed corn tastes much better than canned. You'll find it in the frozen vegetable section of most grocery stores, and it keeps the cornbread moister.

How long does leftover cornbread keep?

Wrap it well and keep it at room temperature for a day, or in the fridge for a few days. Warm slices in a 350°F oven so the crust crisps back up.

Can I make the batter ahead of time?

I wouldn't, because self-rising flour and cornmeal start working as soon as they're wet. For the best rise, mix the batter right before it goes into the hot skillet.

Can I bake this without a cast iron skillet?

A heavy oven-safe pan or a baking dish will work, though the crust won't be as crisp. Preheat it with the oil the same way, and watch the time since other pans bake differently.

What's the most common mistake with skillet cornbread?

Pouring the batter into a cold or barely oiled pan is the biggest one. It sticks and the bottom stays pale, so heat the oiled skillet first and listen for the sizzle.