Paula Deen Moist and Easy Southern Cornbread

Paula Deen Moist and Easy Southern Cornbread turns cornmeal, buttermilk and melted butter into a golden, tender Southern side dish in 35 minutes. Save this easy Southern comfort food side for Sunday dinner, potluck night or the holiday table, because it all comes together in just one bowl.

Fold the wet and dry mixtures together just until the dry spots disappear, and leave the batter lumpy. Keep stirring and the cornbread bakes up tough and dense instead of tender.

Her version uses a little flour and sugar alongside the cornmeal, so the crumb stays soft and moist instead of sandy. Melted butter goes right into the batter, which means every slice gets richness all the way through.

Paula Deen Moist and Easy Southern Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

190

kcal

A golden crust gives way to a soft, buttery crumb with a gentle tang from the buttermilk. Mixing the batter just until combined and baking it at high heat keeps every slice tender.

Ingredients

• 6 tablespoons melted, plus butter for baking dish unsalted butter
  

• 1 cup cornmeal
  

• 3/4 cup all purpose flour
  

• 1 tablespoon sugar
  

• 1 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 1/4 teaspoon salt
  

• 2 large lightly beaten eggs
  

• 1 1/2 cups buttermilk
  

Directions

• Heat the oven: Preheat the oven to 425°F and lightly grease an 8-inch baking dish with butter. That way the batter goes straight into a hot oven.
• Mix the dry ingredients: Whisk 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tablespoon sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a large bowl. Stir until everything looks evenly mixed.
• Mix the wet ingredients: Combine 2 lightly beaten eggs, 1 1/2 cups buttermilk and 6 tablespoons melted unsalted butter in a separate bowl. Whisk until smooth so the butter doesn't clump.
• Fold the batter: Pour the buttermilk mixture into the cornmeal mixture and fold until there are no dry spots. The batter will still be lumpy, and that's what you want.
• Bake the cornbread: Pour the batter into the prepared baking dish and bake for 20 to 25 minutes. It's done when the top is golden brown and a tester inserted into the middle comes out clean.
• Cool and serve: Remove the cornbread from the oven and let it cool for 10 minutes before serving. Then cut it into squares while it's still warm.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, OXO silicone spatula set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cornbread without buttermilk?

Stir 1 tablespoon of lemon juice or white vinegar into 1 1/2 cups of milk and let it sit for about 5 minutes. It gives you a similar tang and keeps the baking soda working the way it should.

Can I bake this in a cast iron skillet?

Yes, a cast iron skillet works well and gives you a crispier bottom crust. Heat the greased skillet in the oven while it preheats, then pour in the batter so it sizzles.

How do I store leftover cornbread?

Wrap it tightly or keep it in an airtight container at room temperature for a day or two. After that it dries out, so move it to the fridge and warm slices in the oven or microwave.

Can I make the batter ahead of time?

It's best to bake it right after mixing, because the baking powder and baking soda start working once they hit the buttermilk. You can measure the dry ingredients into one bowl ahead and combine everything when you're ready.

Why did my cornbread turn out dry or tough?

Overmixing is the usual cause, since too much stirring develops the flour and makes the crumb dense. Baking past 25 minutes can dry it out too, so check it with a tester right at the 20 minute mark.