Paula Deen Buttermilk Cornbread

Paula Deen buttermilk cornbread is a golden, tender-crumbed Southern side with just self-rising cornmeal mix, buttermilk and one egg that comes together in 30 minutes. Save this easy Southern comfort food side for your church supper, cookout or Sunday dinner, because it's a three-ingredient bake.

Whisk the batter until no lumps remain, because that is what gives you a smooth, even crumb. Leave the lumps in and the cornbread bakes up patchy, with dry pockets of cornmeal mix.

Paula keeps this recipe to three ingredients by using self-rising cornmeal mix, which already has the leavening and salt built in. Nonfat buttermilk keeps it light but still tangy, and since there is no oil in the batter, a good coat of nonstick spray in the pan matters.

Paula Deen Buttermilk Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

190

kcal

A simple whisked batter bakes into a soft, golden square with a tender crumb and a lightly crisp top. Cooling it in the pan keeps the squares neat and easy to cut.

Ingredients

• 1 1/2 cups self-rising yellow cornmeal mix
  

• 1 cup nonfat buttermilk
  

• 1 large egg
  

Directions

• Preheat and prep: Preheat the oven to 425°F. Then spray a 9-inch-square baking pan with nonstick cooking spray.
• Mix the batter: Whisk 1 1/2 cups self-rising yellow cornmeal mix, 1 cup nonfat buttermilk and 1 large egg together in a large bowl. Keep whisking until no lumps remain, then pour the batter into the prepared pan.
• Bake the cornbread: Bake for 15 to 20 minutes, until a wooden pick inserted in the center comes out clean. The top should look golden and set by then.
• Cool in the pan: Let the cornbread cool completely in the pan. That way the crumb firms up and the squares cut cleanly.

Tools for this recipe

• USA Pan 8x8 square cake pan, OXO 11-inch balloon whisk, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular cornmeal instead of self-rising cornmeal mix?

You can, but you will need to add the leavening yourself, since plain cornmeal won't rise. A common starting point is baking powder and a pinch of salt, though the texture will differ from the original recipe.

Can I use full-fat buttermilk?

Yes, full-fat buttermilk works as a swap for the nonfat version. The cornbread will taste a little richer and bake up slightly more tender.

How do I store leftover cornbread?

Wrap the squares well or keep them in an airtight container at room temperature for a day or two. After that the cornbread starts to dry out, so it is best eaten fresh.

Can I bake this in a cast iron skillet?

A cast iron skillet works as an alternative to the 9-inch square pan and gives you a crisper bottom crust. Grease it well, and start checking for doneness with a wooden pick at 15 minutes.

Why did my cornbread turn out dry?

The most common cause is baking it too long, so check with a wooden pick at 15 minutes. Leaving lumps of dry cornmeal mix in the batter can also leave dry pockets in the finished squares.