Paula Deens Cornbread Recipes
PAULA DEEN'S CORNBREAD
Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!" If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt. If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.
Provided by Megohm
Categories Quick Breads
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- 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.
Nutrition Facts : Calories 180.9, Fat 7.2, SaturatedFat 1.4, Cholesterol 63.2, Sodium 441.7, Carbohydrate 23.6, Fiber 1.6, Sugar 1.6, Protein 5.8
PAULA DEEN'S LAYERED MEXICAN CORNBREAD
This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 45m
Yield 1 (8x8-in) pan, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
- In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
- Add in onion and creamed corn and thawed corn; mix to combine.
- Pour half the batter into prepared baking dish.
- Sprinkle the layer with grated cheese and jalapeno peppers.
- Pour the remaining batter on top of the cheese and jalapeno peppers.
- Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
- Allow to cool slightly before slicing.
Nutrition Facts : Calories 316.6, Fat 17.1, SaturatedFat 10.1, Cholesterol 85.8, Sodium 584.2, Carbohydrate 33.8, Fiber 2.4, Sugar 5.1, Protein 10
PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD
Make and share this Paula Deen's " Quick" Corn Light Bread - Cornbread recipe from Food.com.
Provided by CarolAT
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F; grease a 9x5-inch loaf pan.
- In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
- Stir in buttermilk, oil, and egg.
- Pour batter into pan, and bake for 1 hour.
- Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.
Nutrition Facts : Calories 318.6, Fat 11.4, SaturatedFat 1.9, Cholesterol 28.9, Sodium 553.1, Carbohydrate 49.3, Fiber 2.4, Sugar 21.7, Protein 6.5
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