Paula Deen Cornbread Recipe

Recipe Pin

This Paula Deen Cornbread is delicious. The use of butter and buttermilk gives it a nice texture and makes it truly irresistible. That’s why this cornbread recipe has become my go-to companion.

I bake it whenever I need something comforting. Another great thing about this recipe is that it’s absolutely fuss-free, as it requires only a few ingredients.

Well, I can go on singing the praises of this cornbread, as it serves as a perfect side for soups, stews, or BBQ dishes. So, keep reading to know more about this recipe.

What's In The Post

Equipments Required

Mixing Bowl: I advise using one large mixing bowl for the flour and one medium-sized mixing bowl for the egg mixture.
Whisk: I always use a whisk to make my batter lump-free.
Cast Iron Skillet or Baking Dish: I recommend a cast iron skillet because it will give the bread a crusty texture.
Measuring Cups and Spoons: You will need one measuring cup and some spoons to measure ingredients exactly.
Spatula: I always keep a spatula handy to evenly spread the batter and remove the bread from the skillet without scratching the edges.

Paula Deen Cornbread Ingredients And Substitutions

Note: The ingredients listed below will serve 10 people.

6 Tablespoons Melted, Plus Butter For Baking Dish Unsalted Butter: If you do not have either of the butters, you can use melted coconut oil or vegetable oil as the non-dairy option.
1 Cup Cornmeal: Polenta is an excellent alternative to cornmeal. It will give you the desired texture.
¾ Cup All-Purpose Flour: If you do not have all-purpose flour, I recommend using wheat flour. You can also use gluten-free flour if you are avoiding gluten.
1 Tablespoon Sugar: Whenever I run out of sugar, I use honey, maple syrup, and agave syrup instead. I also sometimes use stevia as a sugar-free option.
1 ½ Teaspoons Baking Powder: 1 teaspoon of baking soda mixed with vinegar or lime juice will also work.
½Teaspoons Baking Soda: I go for potassium bicarbonate mixed with a little salt when I run out of baking soda.
¼ Teaspoons Salt
2 Large Lightly Beaten Eggs: You can opt for a flaxseed meal or chia seed meal instead of eggs. Moreover, you can also use applesauce or mashed banana, but they add a bit of their own flavor.
1 ½ Cups Buttermilk: If you want to mimic the tangy and sour flavor of buttermilk, all you need to do is mix 1 ½ cups of milk with 1 ½ tablespoons of vinegar or lime juice. It will still work the same.

Preparation And Cooking Time

Preparation time	Cooking Time	Total time
10 Minutes	10 Minutes	20 Minutes

How To Make This Paula Deen Cornbread At Home

Step 1

Take a small bowl and add two eggs to it.

Step 2

Add some milk to the eggs and whisk them.

Step 3

Now, add some butter and mix.

Step 4

Take a bowl with cornmeal in it, add some flour, and mix.

Step 5

Add in some sugar, salt, and baking powder.

Step 6

Now take both the mixtures.

Step 7

Whisk the dry and wet mixture together.

Step 8

Your cornbread batter is ready to go.

Step 9

Transfer the mixture to the baking dish.

Step 10

Lastly, bake it in the oven at 180 degrees Fahrenheit.

Step 11

Your Paula Deen Cornbread is ready.

Paula Deen Cornbread Recipe Video

Expert Tips That I Recommend

I like to customize my cornbread by adding shredded cheese, diced jalapeños, or even a handful of corn kernels to elevate its flavor.
I advise you to let your cornbread sit in the skillet for 10 minutes after it is cooked. This ensures easy cutting of the bread.
I always mix the wet ingredients with a little bit of honey. This takes the flavor of my cornbread up a notch.
I recommend you put some melted butter on top of the bread after it is cooked. This adds a delicious finishing touch to the dish and keeps it moist.

FAQs About Paula Deen Cornbread Recipe

Why is your cornbread too dry?

Your cornbread can turn out to be dry because of overbaking, overmixing, or using more cornmeal. It may also turn out to be dry if you use less fat and not enough sweetener. Therefore, make sure to be careful of all these points to prevent your cornbread from turning dry.

Why is your cornbread not rising properly?

Your cornbread may not rise properly if you use old baking powder or baking soda. To avoid this problem, try using fresh baking powder and baking soda to make your cornbread. Also, make sure not to overmix the batter, as this can prevent your bread from rising.

Why is your cornbread sticking to the skillet?

Your cornbread will stick to the skillet if you place it on it before it is completely heated. To avoid this, make sure that you preheat the skillet and grease it well with oil before placing your batter on it.

Why is your cornbread cracking from the top?

Your cornbread will crack from the top if your oven temperature is too high and if you overmix the batter. It can also happen if you use less baking powder or baking soda. Therefore, to prevent cracking, make sure to bake your cornbread at a lower temperature and use the desired amount of leavening agent.

Why does your cornbread have a gummy texture?

Your cornbread can turn gummy if you do not bake it for the required period of time or use more water. It can also turn gummy if you allow the batter mixture to sit for too long or overmix the batter.

Why is the center of your cornbread not cooked properly?

The centre of the cornbread may not be cooked properly if the temperature of the oven is very high or you take the cornbread out of the oven before time. To fix this, make sure to cook the cornbread at the correct temperature and keep checking it at regular intervals for its doneness. You can check the doneness by inserting a toothpick in the centre. If it comes out clean then your bread is cooked properly.

Why is the taste of your cornbread bitter?

Bitterness can be because of the presence of too much baking soda or baking powder. You can avoid this by measuring the amount properly.

Why does your cornbread have an uneven texture?

The texture of your corn bread may be uneven if you leave lumps in your batter. Make sure to mix the ingredients properly to avoid an uneven texture.

Why is your cornbread collapsing after baking?

Cornbread can collapse for several reasons. Some of them are using a lot of water or old yeast in the batter. Also, if you don’t proof your dough long enough, your cornbread can collapse. To avoid this issue, make sure to use only the required amount of water to knead the dough and use fresh yeast. Additionally, do not proof your dough for too long and handle it carefully.

Nutritional Information Per Serving

Paula Deen Cornbread is not healthy because it is high in calories and carbohydrates. Therefore, you can enjoy it in moderation. I have listed the nutritional values for this recipe in the table below.

Calories	183 kcal
Total Fat	9 g
Cholesterol	22 mg
Sodium	269 mg
Total Carbohydrate	22 g
Dietary Fibre	2 g
Total Sugars	3 g
Protein	4 g
Vitamin A	270 mg
Calcium	81 mg
Iron	1 mg
Potassium	112 mg

The best part is that you can easily swap the ingredients to make this recipe suitable for dietary preferences.

Recipe Variations For Different Diets

Vegan: I swap regular butter with melted coconut oil or vegan butter. I also make buttermilk by mixing 1 ½ cups of almond milk with 1½ tablespoons of apple cider vinegar. Additionally, in place of eggs, I mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for 10 minutes, then thicken it to achieve a consistency like natural eggs.
Gluten-Free: I make sure to replace all-purpose flour with a gluten-free blend, such as Bob’s Red Mill or King Arthur. I also substitute cornmeal with almond flour or polenta, which have slightly different textures.
Keto-Friendly: I used stevia instead of normal sugar. I also used almond flour in place of cornmeal and coconut flour in place of all-purpose flour. I also mixed heavy cream with lemon juice to make a keto buttermilk.

Storing And Reheating This Recipe

Storing

Room Temperature: I prefer to store my cornbread at room temperature. All I do is put it in an airtight container and keep it in a cool, dry place. It stays good for two days. This method also keeps my cornbread moist.
Refrigerator: Whenever I need to store my cornbread for longer, I wrap it in plastic wrap and put it in an airtight container. This keeps my cornbread good for over a week.
Freezer: I simply cut it into pieces and wrap each piece in plastic wrap. Then I put them into a freezer-safe bag and place the bag in the freezer. This preserves my cornbread for up to three months.

Reheating

Microwave: I simply put the desired quantity on a microwave-safe plate and cover it with a damp paper towel. Then, I heat it at high heat for about 20-30 seconds. This method also prevents bread from drying out.
Oven: All I do is preheat the oven to 350°F, then put the cornbread, wrapped in aluminum foil, inside. My cornbread is ready in 10-15 minutes.
Skillet: I like my cornbread crispy and crusty, so I place it in a skillet with a little butter. After a few minutes, I remove it from the skillet. This way, I can restore the crispy, crusty texture of my cornbread.

What To Serve With This Recipe

Whenever I serve cornbread, I like to complement it with a big pot of veggies, including tomatoes, beans, bell peppers, and spices. I also love to enjoy it with a hot Bowl of Creamy Tomato Soup. I also have Collard Greens with garlic, onions, and a bit of vinegar.

Other than these items, I love to pair them with BBQ Ribs and Fried Chicken. I love how the cornbread balances the richness of the pulled pork and the bread’s sweet tanginess. I also serve it with Beef Stew.

Printable Version

Other Paula Deen Recipes That You Can Try

Paula Deen Scalloped Potatoes — Paula Deen Scalloped Potato

Paula Deen Chicken Salad Feature Image — Paula Deen Scalloped Potato

Conclusion

You just can’t go wrong with Paula Deen’s recipes. Each dish is a rollercoaster of flavors that you will cherish for a lifetime.

So, I’ll be back with more such flavourful and enticing recipes to make your mouth water again. Till then, signing off, Happy cooking!