This Paula Dean Corn Bread Recipe has a soft, crispy, moist centre and a lot of flavour from the buttermilk. The classic side dish goes with everything.
Turn the oven to 425 degrees. Grease an 8-inch pan with oil.
Mix cornmeal, flour, baking powder, soda, sugar, and salt in a bowl.
Separately, mix eggs, buttermilk, and butter. Then, pour in the buttermilk mixture.
Put the batter into the prepared baking dish.
After 20 to 25 minutes, a tester inserted into the cornbread should come out clean.
Wait 10 minutes before cutting and serving the cornbread.
Tips
To make this recipe gluten-free, substitute the all-purpose flour for a gluten-free 1:1 baking flour.
In this recipe, use yellow cornmeal. White works just fine, but it doesn't look as good. Cornbread that's golden yellow is a must. Also, don't try to use other cornmeals to make tamales because they are ground differently and don't have the same texture.
Before using cornmeal in a recipe, you should sniff it to ensure it doesn't have a stinky smell.
Cornbread is best eaten the day it is baked but can be stored in the refrigerator for up to three days if wrapped in plastic and then aluminium foil.
If you want to make perfect cornbread every time, you need to preheat your oven for at least 20 minutes. Make sure the temperature is accurate by checking your thermometer.
Nutrition
Nutrition Facts
Paula Dean Corn Bread Recipe
Amount per Serving
Calories
195
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
55
mg
18
%
Sodium
229
mg
10
%
Potassium
124
mg
4
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
317
IU
6
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.