Paula Deen’s Cornbread Recipe – Easy Kitchen Guide

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By Lori Walker, MS, RD | Published on September 23, 2023 | Last Updated on September 23, 2023

Paula Deen is an American chef, restaurateur, and cookbook writer who rose to fame with her Southern-style cooking. Her classic cornbread is a true crowd-pleaser and can be served as a side dish or enjoyed on its own.

Whether you’re a novice cook or an experienced one, this will have your family and guests coming back for more! This moist cornbread has all the flavor of traditional Southern-style cooking along with the added convenience of being able to make it with minimal effort.

With this easy-to-follow guide, you can have delicious homemade cornbread every single time. So gather your ingredients and let’s get started!

Paula Deen’s Cornbread Recipe

What is Paula Deen’s cornbread?

Paula Deen’s cornbread is a classic bread that has been around for generations. The procedure was created by the famed American chef and restaurateur, Paula Deen.

This is incredibly easy to make and doesn’t require too many ingredients. It’s also incredibly soft, thanks to the combination of self-rising flour and cornmeal.

The batter is made with buttermilk and eggs which makes the cornbread fluffy and slightly sweet. The key to making Paula Deen’s cornbread perfect every single time lies in getting the balance between the ingredients just right.

What does it taste like?

Paula Deen’s cornbread is both moist and flavorful. It has a light, fluffy texture and an impressive golden-brown color. The combination of sweet and savory flavors makes it an excellent accompaniment to any meal.

The sweetness comes from the buttery notes combined with a hint of honey, while the savory flavors are provided by the cornmeal. With each bite, you’ll be sure to experience all these exciting flavors!

How did I first get introduced to Paula Deen’s Cornbread?

I was first introduced to Paula Deen’s cornbread a few years ago when my sister sent me a link to one of her recipes. Being from the South, I had heard of Paula before but never really had any experience with her cooking. After reading through, I knew instantly that this would be something special and I had to try it.

When I began reading the recipe, I was impressed by how simple and straightforward it was. All of the ingredients were easy to find and everything sounded so delicious that I knew it would turn out amazing! After gathering all of my ingredients, I got to work putting together a perfect batch of cornbread.

The first step was making sure I had the ingredients measured out correctly as this is key for achieving the best results. I found that using a good mix of butter and vegetable oil gave it a nice balance in flavor and made sure it stayed moist throughout cooking. After finding the right combination, I began to assemble everything in my baking dish.

I was so excited for my first attempt! As I waited for it to bake, the smell of sweet cornbread filled my kitchen. When I finally took it out of the oven, the golden-brown top was so beautiful that I couldn’t wait to dig in.

I loved how Paula’s cornbread came out so much that I now make it regularly. Not only is it easy to make, but it’s also delicious and perfect for any occasion.

You’ll also like the following Side Dishes recipes!

How to make Paula Deen’s Cornbread?

Making Paula Deen’s cornbread is very simple and straightforward. All you need are a few basic pantry ingredients, a bowl, and an oven-safe dish.

Paula Deen’s Cornbread Copycat Recipe

Ingredients

  • Buttermilk: Buttermilk is a type of fermented milk that has a slightly sour, tangy taste. It’s made by adding lactic acid bacteria to fresh cow’s milk. This process thickens the milk and gives it its characteristic flavor. The presence of lactic acid in buttermilk also helps to preserve it, allowing it to last up to two weeks if stored properly in the refrigerator.
  • Eggs: Eggs are a versatile and nutritional ingredient often used in baking. Their high protein content gives them structure, while their fats provide flavor and moisture. A large egg contains 6 grams of protein, making it perfect for creating light and airy cakes and other baked goods. The yolks contain healthy fats and are often used to add richness and emulsify sauces like Hollandaise.
  • Vegetable Oil: Vegetable oil is a liquid fat made from plant-based sources such as corn, olives, soybeans, peanuts, sunflowers, or safflowers. It’s commonly used in cooking various dishes because it has a high smoke point, meaning it won’t burn or break down when heated. It can also be used to make a variety of products such as margarine and shortening.
  • Self-Rising Flour: Self-rising flour is a type of all-purpose flour that has baking powder and salt added to it. This makes it ideal for making quick bread like biscuits, pancakes, waffles, and muffins. Since the baking powder and salt are already added, you don’t need to worry about measuring them out.
  • Self-Rising Cornmeal: Self-rising cornmeal is a type of cornmeal that has had baking powder and salt added to it. This makes it ideal for making quick breads like cornbread and corn muffins.

Step-by-step instructions

Step 1

Preheat the oven to 400°F. Grease a 9-inch round baking pan with butter and set aside.

Step 2

In a medium bowl, combine the buttermilk, eggs, and oil. Whisk until all ingredients are combined. Add in the self-rising flour and cornmeal, stirring until just combined and no lumps remain.

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Step 3

Pour the batter into the greased baking pan and bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 

Step 4

Let cool on a wire rack before slicing and serving.

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Tips

  • For cornbread with extra flavor, try adding diced jalapenos or chopped cilantro to the batter!
  • If you are using a different type of pan, such as an 8-inch square pan, the baking time may vary. Keep an eye on it and adjust the cooking time accordingly.
  • Feel free to experiment with adding other ingredients to your cornbread for a unique twist! Try adding crumbled bacon or shredded cheese for extra flavor.
  • If you like your cornbread extra sweet, you can add more sugar to taste.
  • For an extra kick of flavor, try adding in some diced green onions or garlic powder to the batter!
  • Make sure all your ingredients are at room temperature before beginning. This will help ensure that everything mixes together evenly.
How TO Make Paula Deen's cornbread recipe

Nutrition Information

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What to serve with Paula Deen’s Cornbread?

Paula Deen’s cornbread is delicious on its own, but it also pairs very well with a variety of dishes. For a classic meal, try pairing it with some black-eyed peas and collard greens. It also goes great with barbeque or chili for a comforting dinner.

Or top it with some honey butter and serve it alongside a hearty soup or stew. For breakfast, try slicing the cornbread and toasting it with some butter for a delicious morning treat. It’s also perfect for making stuffing, as the texture holds up well when cooked in the oven.

How to store leftover Paula Deen’s Cornbread?

Leftover Paula Deen’s cornbread will keep in an airtight container in the refrigerator for up to 4 days. For longer storage, you can also freeze it for up to 3 months.

To reheat, simply wrap it in foil and place it on a baking sheet in the oven at 350°F until warmed through. Alternatively, you can also toast the slices in a toaster for a quick and easy snack.

Can pregnant women eat this?

Yes, pregnant women can safely eat Paula Deen’s cornbread. Since the ingredients are cooked in the oven for a long period of time, any bacteria present will be killed off during the baking process.

The eggs and buttermilk also provide important nutrients like protein and calcium that are essential for fetal growth and development. However, it is important to note that pregnant women should still take extra care when preparing and storing cornbread.

Make sure to use fresh ingredients that have not gone bad, and follow all safety and hygiene guidelines when handling the batter.

Additionally, if pregnant women are worried about consuming too much salt, they can reduce the amount of self-rising flour in the recipe to keep sodium levels in check.

Finally, it is also important to watch portion sizes when consuming this cornbread, as overeating can lead to unwanted weight gain. Eating a moderate amount of Paula Deen’s cornbread is perfectly safe for pregnant women.

Paula Deen’s Cornbread Copycat Recipe

Paula Deen Cornbread Recipe

Paula Deen is an American chef, restaurateur, and cookbook writer who rose to fame with her Southern-style cooking. Her classic cornbread is a true crowd-pleaser and can be served as a side dish or enjoyed on its own.
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Author: Lori Walker, MS, RD
Course: Side Dishes
Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12
Calories: 273kcal

Equipment

Ingredients

  • 1 1/2 cup buttermilk (regular or low-fat)
  • 4 eggs
  • 1/4 cup olive oil or vegetable oil
  • 1 cup of self-rising flour
  • 2 cups of self-rising cornmeal

Instructions

  • Preheat the oven to 400°F and grease a 9-inch round baking pan.
  • In a bowl, combine buttermilk, eggs & oil; whisk until combined.
  • Add flour & cornmeal; stir until no lumps remain.
  • Pour batter into a greased pan & bake for 25 mins or until golden brown.
  • Let cool before slicing.

Notes

  • For cornbread with extra flavor, try adding diced jalapenos or chopped cilantro to the batter!
  • If you are using a different type of pan, such as an 8-inch square pan, the baking time may vary. Keep an eye on it and adjust the cooking time accordingly.
  • Feel free to experiment with adding other ingredients to your cornbread for a unique twist! Try adding crumbled bacon or shredded cheese for extra flavor.
  • If you like your cornbread extra sweet, you can add more sugar to taste.
  • For an extra kick of flavor, try adding in some diced green onions or garlic powder to the batter!
  • Make sure all your ingredients are at room temperature before beginning. This will help ensure that everything mixes together evenly.
Keyword: Paula Deen’s Cornbread Recipe

FAQs 

What can I do to give it a crunchier texture?

For a crunchier texture, try adding more oil to the batter. This will help the top of the cornbread get crispier as it cooks in the oven. You can also try using a cast iron skillet instead of a round baking pan for an even crunchier texture.

Can I use regular cornmeal instead of self-rising cornmeal?

Yes, you can use regular cornmeal in place of self-rising cornmeal. However, if you do, then make sure to also add baking powder and salt to the batter for a similar texture as self-rising cornmeal.

Can I bake this in a cupcake tin?

Yes, you can bake this cornbread in a cupcake tin. However, the baking time may vary, so keep an eye on it and adjust the cooking time accordingly. Additionally, make sure to use paper liners or grease the pan well before pouring in the batter. This will help ensure that your cornbread comes out nicely once it is done baking.

Can I substitute oil for butter in this?

Yes, you can use oil instead of butter if desired. However, note that the flavor may be slightly different. Additionally, make sure to use a neutral-flavored oil like vegetable or canola oil for best results. Olive oil and coconut oil are not recommended for this.

Can I add some cheese to the batter?

Yes, you can add shredded cheese to the batter for cheesy cornbread. Try adding 1 cup of your favorite grated cheese to the batter before baking for an extra delicious treat! Alternatively, you can also try sprinkling some grated Parmesan over top before baking for a nice crunch.

Wrapping Up

Thank you for trying Paula Deen’s Cornbread! Whether you’re having it as a side dish or a snack, this cornbread is always sure to please.

Please share this article with your friends and family if you found it helpful! We would also love to hear from you in the comments section below.

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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more

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