Paula Deen Cornbread

Paula Deen Cornbread is a five-ingredient recipe made with buttermilk, self-rising cornmeal, and a little vegetable oil. It takes 10 minutes to mix, 25 minutes to bake, and feeds five. For Sunday supper or a weeknight pot of soup, this is the bread that belongs on a Southern table.

Buttermilk does all the heavy lifting here. It keeps the crumb tender and adds the tangy bite that separates real Southern cornbread from the sweet, cakey kind you get from a box. Skip it or swap in regular milk, and the texture goes flat.

Mix the batter just until everything comes together. Grease the pan well so the edges crisp up, and let the bread cool a few minutes before you cut it. Warm cornbread crumbles if you rush the slicing.

Paula Deen Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

225

kcal

A simple buttermilk cornbread baked in a shallow dish until golden. The crumb is moist and tender with a slight tang from the buttermilk. Five ingredients, one bowl, and about 35 minutes from start to finish.

Ingredients

• 2 eggs
  

• 3/4 cup buttermilk
  

• 1/2 cup self rising flour
  

• 1 cup self rising cornmeal
  

• 2 tablespoons Vegetable oil

Directions

• Step 1: Preheat oven to 350 °F.
• Step 2: 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.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular cornmeal instead of self-rising?

You can, but add 1 tablespoon baking powder and 1/2 teaspoon salt per cup of cornmeal to replace the leavening. Self-rising cornmeal has that already mixed in. The proportions stay balanced when you use it, so the swap is not quite one-to-one.

How long does this cornbread stay fresh?

It keeps at room temperature for about two days wrapped tightly in foil or plastic. After that, store it in the fridge for up to five days. Reheat slices in a 350 degree oven for a few minutes to bring back the texture.

Can I mix the batter ahead of time?

Mix it right before baking. The buttermilk reacts with the leavening in the self-rising cornmeal the moment they combine. If the batter sits, the cornbread will not rise the way it should.

Why did my cornbread come out dry?

Overbaking is the usual cause. Start checking at 20 minutes and pull it when the top is golden and a toothpick comes out clean. Too much flour relative to cornmeal can also dry it out.

Why doesn't this recipe use any sugar?

Traditional Southern cornbread is savory. Paula follows that tradition here, and the buttermilk adds enough flavor on its own. Adding sugar changes both the taste and the texture, pushing the result closer to a Northern-style corn muffin than a true Southern bread.