Paula Deen Southern Cornbread

Paula Deen Southern cornbread takes self-rising cornmeal, a little flour and buttermilk to make a tender golden side dish, ready in 30 minutes. Try this easy Southern comfort food for Sunday dinner or a weeknight dinner with chili, since it mixes in one bowl and easily feeds a hungry crowd.

Mix the batter only until the dry spots disappear, because the buttermilk and eggs do the work for you. Stir it hard and the cornbread turns tough instead of tender.

Paula's version uses self-rising cornmeal and self-rising flour together, so there's no baking powder to measure and the crumb stays soft inside. A greased shallow dish also gives you more golden crust per square than a deep pan would.

Paula Deen Southern Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

25

minutes

Calories

230

kcal

A thin, simple batter of cornmeal, flour, buttermilk and eggs bakes into squares with a golden top and a soft, moist crumb. Since it uses a shallow dish, the crust browns evenly and the middle stays tender.

Ingredients

• 1 cup self rising cornmeal
  

• 1/2 cup self rising flour
  

• 3/4 cup buttermilk
  

• 2 eggs
  

• 2 tablespoons Vegetable oil
  

Directions

• Preheat the oven: Preheat your oven to 350°F. Then grease a shallow baking dish so the batter is ready to pour.
• Mix the batter: Combine 1 cup self-rising cornmeal, 1/2 cup self-rising flour, 3/4 cup buttermilk, 2 eggs and 2 tablespoons vegetable oil in a bowl. Stir until just combined, since overmixing makes the cornbread tough.
• Bake the cornbread: Pour the batter into the greased dish and bake for about 20 to 25 minutes. It's done when the top turns golden and the edges pull slightly from the pan.
• Cool and cut: Remove the cornbread from the oven and let it cool in the dish. Once it's set, cut it into squares and serve.

Tools for this recipe

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

FAQs

Can I use plain cornmeal and flour instead of self-rising?

Yes, but you'll need to add the leavening yourself, since plain cornmeal and flour won't rise. A common rule is about 1 1/2 teaspoons baking powder and a pinch of salt for each cup of flour or cornmeal.

What can I use if I don't have buttermilk?

Stir 2 teaspoons of lemon juice or white vinegar into 3/4 cup of regular milk and let it sit for about 5 minutes. It won't be quite as tangy, but it gives the batter the acidity it needs.

How do I store leftover cornbread?

Wrap the cooled squares tightly or keep them in an airtight container at room temperature for a day or two. After that, the fridge keeps them longer, and a quick warm-up in the oven brings back the soft texture.

Can I bake this in a cast iron skillet?

A greased cast iron skillet works well and gives you an extra crisp bottom crust. Since the batter is thin, a shallow skillet will bake it through, though the time may shift a little, so check it a few minutes early.

Why did my cornbread turn out dry and crumbly?

Overbaking is the usual cause, because a thin cornbread dries out fast once it's past golden. Pull it as soon as the top is set and lightly browned, and don't overmix the batter.