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Moist and Easy Cornbread Recipe by Paula Deen

2 ratings
Easy Level
30 MIN 10 Prep + 20 Cook
Servings
$ /Serving
2 ratings
Print
Easy Level
30 MIN 10 Prep + 20 Cook
4-6 Servings
$ /Serving

Moist and Easy Cornbread Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
30 MIN 10 Prep + 20 Cook
4-6 Servings
$ /Serving

Ingredients

  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 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 eggs, lightly beaten
  • 1 1/2 cups buttermilk

Preparation

Preheat the oven to 425º. Lightly grease an 8-inch baking dish.

 

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

 

In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

 

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Reviews

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2 Reviews

Rebecca
Rebecca 1/13/2015
1/13/2015
This recipe is s

This recipe is scrumptious, easily adaptable, quick and easy. I found this a year ago and it has been my "go-to" southern cornbread recipe. If you like more sugar then add it and instead of butter I use either vegetable or canola oil. This is both a staple and a keeper! Thanks Paula & Bobby for not disappointing once again!!!

MitzI
MitzI 12/21/2014
12/21/2014
Love it

Love it