Paula Deen’s Classic Southern Cornbread Recipe: A Timeless Tradition

The Ultimate Southern Cornbread Recipe: A Paula Deen Classic

Indulge in the rich flavors of the South with Paula Deen’s iconic cornbread recipe, a staple of Southern cuisine. This classic recipe yields a moist and crumbly cornbread with a perfect balance of sweet and savory flavors.

To make this beloved dish, preheat the oven to 200°C / 400°F. The ingredients include 240 g / 1 cup all-purpose flour, 150 g / 1 cup cornmeal, 1 teaspoon salt, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 180 ml / 3/4 cup buttermilk, 2 large eggs, and 60 g / 1/4 cup unsalted butter, melted.

Key Characteristics

• Moist texture: from the combination of buttermilk and melted butter
• Crunchy crust: formed by baking in a preheated skillet at 200°C / 400°F
• Perfect for any occasion: family gatherings, holiday feasts, or as a side dish

Paula Deen’s Cornbread Recipe at a Glance

Get ready for a taste of the South with this classic Paula Deen cornbread recipe. This recipe is known for its moist crumb and slightly sweet flavor, perfect for enjoying alongside chili, soup, or simply on its own with a pat of butter.

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Servings: 8-10

This recipe is straightforward and easy to follow, even for beginner bakers. With just a few simple ingredients, you can whip up a batch of delicious cornbread that will impress your family and friends.

Gather the Essential Ingredients for Paula Deen’s Cornbread

Experience the rich flavors of the South with Paula Deen’s Cornbread Recipe. This classic dessert is all about balance, with a perfect blend of sweet and savory ingredients.

Get ready to mix and match these essential ingredients to bring your cornbread to life:

• 240 g (1 cup) cornmeal
• 120 g (1 cup) all-purpose flour
• 60 g (1/2 cup) granulated sugar
• 1 g (1/2 teaspoon) salt
• 1 g (1/2 teaspoon) baking powder
• 1 g (1/2 teaspoon) baking soda
• 1 g (1/2 teaspoon) ground cayenne pepper (optional)
• 10 g (2 tablespoons) unsalted butter, melted
• 120 ml (1/2 cup) buttermilk
• 2 large eggs
• 30 g (2 tablespoons) honey

Optional Ingredients for an Extra Boost:

• 30 g (1/4 cup) chopped scallions
• 15 g (1/4 cup) crumbled cheddar cheese
• 15 g (1/4 cup) diced jalapeño peppers

Preheat your oven to 190°C (375°F) for a golden-brown cornbread that’s sure to impress. Stay tuned for the next section, where we’ll guide you through the mixing and baking process.

Follow Paula Deen’s Step-by-Step Guide to Making the Perfect Cornbread

To make Paula Deen’s Cornbread Recipe, start by preheating the oven to 200°C / 400°F.

1. Prepare the cornbread mixture by whisking together 240 g / 1 cup all-purpose flour, 150 g / 1 cup cornmeal, and other dry ingredients in a large bowl for 5 minutes.
2. Mix the wet ingredients, including 120 ml / 1/2 cup buttermilk and 2 large eggs, in a separate bowl for 2 minutes.
3. Combine the wet and dry ingredients, stirring for 1 minute, until just combined, then pour the mixture into a greased 20 cm / 8-inch square baking dish.
4. Bake the cornbread in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Pro Tips for Making the Fluffiest, Most Tender Cornbread

Paula Deen’s cornbread is known for its melt-in-your-mouth tenderness and irresistible crumb. Here are some insider tips to help you achieve that perfect texture and flavor every time:

Mixing Matters

• Don’t Overmix! Overmixing develops gluten, resulting in a tough, dense cornbread. Stir the batter just until the ingredients are combined. A few lumps are perfectly fine.
• Room Temperature Ingredients: Using room temperature eggs and buttermilk helps the batter emulsify properly, leading to a more tender crumb.

Baking for Perfection

1. Cast Iron Skillet: Paula Deen swears by cast iron for its even heat distribution and ability to create a crispy crust. Preheat your skillet thoroughly before adding the batter.
2. Don’t Peek!: Resist the urge to open the oven door frequently during baking. Every time you open it, the temperature drops, which can affect the rise and texture of the cornbread.

Serving Suggestions

Serve your warm cornbread fresh from the oven with a generous pat of butter, honey, or your favorite savory toppings. It’s also delicious crumbled and used as a topping for chili or stew.

Substitutions and Variations for Paula Deen’s Cornbread Recipe

Want to give Paula Deen’s classic cornbread recipe a personal touch? Try these creative substitutions and variations to make it your own.

Substituting Ingredients:

• Buttermilk substitute: Mix 1 cup (240 ml) of milk with 1 tablespoon (15 ml) of white vinegar or lemon juice. Let it sit for 5 minutes to thicken and curdle, mimicking the acidity of buttermilk.
• Granulated sugar substitute: Replace 1/2 cup (100 g) of granulated sugar with 1/4 cup (50 g) of honey or maple syrup for a richer flavor.
• Cheddar cheese variation: Add 1/2 cup (120 g) of shredded cheddar cheese for an extra burst of flavor and a golden-brown crust.

Adding Your Own Twist:

1. Jalapeño pepper: Add 1-2 diced jalapeños to the batter for a spicy kick.
2. Herbs and spices: Mix in 1 teaspoon of dried herbs (such as thyme or rosemary) or 1/2 teaspoon of ground spices (like cumin or paprika) to give your cornbread a unique flavor profile.

Remember, these substitutions and variations are just a starting point. Feel free to experiment and find the perfect combination that suits your taste buds.

Creative Variations for Paula Deen’s Cornbread Recipe

Give this classic Southern recipe a twist with exciting variations that cater to different tastes. Each variation offers a unique flavor profile and may alter the overall baking time.

• Jalapeno Cheddar Cornbread: Add 120 g / 1/2 cup diced jalapenos and 120 g / 1/2 cup cheddar cheese to the batter for an extra kick. Baking time remains the same at 200°C / 400°F for 20-25 minutes.
• Honey Butter Cornbread: Mix in 60 g / 1/4 cup honey into the batter and top with a compound butter made from 115 g / 1/2 cup softened butter and 30 g / 2 tablespoons honey. Baking time increases by 5 minutes due to the added sugar content.
• Bacon and Scallion Cornbread: Add 120 g / 1/2 cup crumbled cooked bacon and 60 g / 1/4 cup chopped scallions to the batter for a savory twist. Baking time remains unchanged at 200°C / 400°F for 20-25 minutes.

These variations breathe new life into Paula Deen’s classic cornbread recipe, offering a range of flavors to suit any taste. Experiment with different combinations to create your perfect cornbread.

How to Store and Reheat Paula Deen’s Cornbread

Freshly baked Paula Deen’s cornbread is a Southern delight, but what about the leftovers? No worries, you can keep that cornbread goodness going strong with these simple storage and reheating tips.

Storage:

1. Room Temperature: Let the cornbread cool completely on a wire rack. Then, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. This will keep it fresh for up to 2 days.
2. Refrigerator: For longer storage, wrap the cornbread tightly in plastic wrap and then place it in an airtight container. It will stay good in the refrigerator for up to 5 days.
3. Freezer: To freeze cornbread, let it cool completely. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months.

Reheating:

• Oven: Preheat your oven to 175°C (350°F). Wrap the cornbread in aluminum foil and bake for 15-20 minutes, or until heated through.
• Toaster Oven: Place a slice of cornbread in a toaster oven and toast until warmed through.
• Microwave: Place a slice of cornbread on a microwave-safe plate and heat for 15-20 seconds, or until warmed through.

Common Issues with Paula Deen’s Cornbread Recipe: Expert Solutions

Don’t let common problems get in the way of enjoying Paula Deen’s signature Southern cornbread. Here are some expert tips to help you overcome issues like dryness, overmixing, and more.

Common Problems and Fixes:

• Dry Cornbread:
  • Fix: Check your oven temperature – a temperature that’s off by even 25°C (45°F) can dry out your cornbread.
  • Fix: Don’t overbake – cornbread is done when it’s lightly golden brown and a toothpick inserted into the center comes out clean.
• Overmixing:
  • Fix: Stop mixing as soon as the wet and dry ingredients are combined – overmixing can lead to tough, dense cornbread.
  • Fix: Use a gentle folding motion when combining wet and dry ingredients.
• Too Crumbly:
  • Fix: Add a little more buttermilk – this will help keep the cornbread moist and tender.
  • Fix: Use a higher ratio of cornmeal to flour – this will give your cornbread a more traditional texture.

Nutrition Information for Paula Deen’s Cornbread Recipe

This classic Southern recipe provides a significant amount of calories, fat, and carbohydrates per serving. Each serving of Paula Deen’s Cornbread Recipe (1 slice, approximately 80 g / 2.8 oz) contains:

• Calories: 320 per serving
• Fat: 18 g / 0.6 oz (24% of the Daily Value (DV))
• Carbohydrates: 34 g / 1.2 oz (11% of the DV)

This recipe is not suitable for GF (Gluten-Free), DF (Dairy-Free), or Vegan diets due to the presence of butter, milk, and all-purpose flour.

Key Takeaways from Paula Deen’s Cornbread Recipe

Paula Deen’s Cornbread Recipe is a Southern classic that requires some essential techniques to achieve the perfect crumb and flavor. Here are the key takeaways to make this recipe a success:

• Use buttermilk**: This is the secret to a moist and tender cornbread. If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes before using.
• Don’t overmix the batter**: Mix the wet and dry ingredients separately and gently fold them together until just combined. Overmixing can lead to a dense cornbread.
• Use a hot skillet**: Preheat your skillet in the oven while the oven is heating up. This will ensure a crispy crust on your cornbread.
• Don’t overbake**: Bake the cornbread for 20-25 minutes, or until it’s lightly golden brown and a toothpick inserted into the center comes out clean.

By following these key takeaways, you’ll be able to create a delicious and authentic Southern-style cornbread that’s sure to please.

A Message from Paula Deen

When it comes to Southern cuisine, few dishes are as beloved as a warm, crumbly slice of cornbread. This Paula Deen’s Cornbread Recipe is a staple of my kitchen, and I’m thrilled to share it with you. With its perfect balance of sweet and savory flavors, it’s the ideal accompaniment to any meal.

As a proud ambassador of Southern cuisine, I can attest that this cornbread recipe is a true classic. It’s a testament to the rich culinary heritage of the South, where traditional ingredients like cornmeal, butter, and sugar come together in perfect harmony. Whether you’re serving it alongside a hearty bowl of gumbo or a simple salad, this cornbread is sure to delight.

In this recipe, you’ll find a mix of 240 g / 1 cup of cornmeal, 150 g / 3/4 cup of all-purpose flour, and a touch of sugar, all baked to perfection in a skillet at 200°C / 400°F. So go ahead, give it a try, and taste the warmth of the South in every bite.

The Timeless Tradition of Paula Deen’s Cornbread Recipe

Paula Deen’s cornbread recipe is more than just a collection of ingredients; it’s a taste of Southern tradition. Its simple flavors and comforting texture have been passed down through generations, bringing families and friends together around the dinner table.

Give this classic a try and experience the magic for yourself. And if you’re looking for more Southern comfort food delights, explore our collection of recipes featuring Paula Deen’s signature style.