Are you ready to experience the ultimate comfort food? This recipe isn't just cornbread; it's a journey to the heart of Southern hospitality, a taste of tradition passed down through generations. Paula Deen's cornbread is legendary for a reason – it's incredibly moist, subtly sweet, and boasts that irresistible crumbly texture that makes every bite a pure delight. Whether you're a seasoned baker or a kitchen novice, this easy recipe is perfect for a quick weeknight dinner or a special occasion. Get ready to impress your friends and family with this delicious, homemade classic!
Ingredients:
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil
- 1 tablespoon melted butter (optional, for extra richness)
Instructions:
Get Started: Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking pan generously with butter or cooking spray. This step prevents sticking and ensures a beautifully golden-brown cornbread.
Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make sure all the dry ingredients are thoroughly combined to avoid lumps in your final product.
Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, vegetable oil, and melted butter (if using). A quick whisk is all you need; don't overmix.
Combine: Gently pour the wet ingredients into the dry ingredients. Stir until just combined – don't overmix! Overmixing develops gluten, resulting in a tough cornbread. A few lumps are perfectly acceptable.
Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on your cornbread during the last few minutes of baking, as ovens can vary.
Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. This allows it to set and makes it easier to slice without crumbling. Enjoy warm, alongside your favorite Southern dishes!
Tips for Perfect Cornbread:
- Buttermilk is key: Don't substitute buttermilk with regular milk. The acidity in buttermilk reacts with the baking powder, creating a lighter and fluffier cornbread. If you don't have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix: This is crucial for a tender crumb. Mix just until the wet and dry ingredients are combined.
- Check for doneness: Use a toothpick or cake tester to ensure your cornbread is fully baked.
- Get creative with toppings: A pat of butter, honey, or a sprinkle of sugar are delicious additions.
Variations:
- Jalapeño Cheddar Cornbread: Add ½ cup shredded cheddar cheese and ½ cup chopped jalapeños to the batter for a spicy kick.
- Sweet Corn Cornbread: Stir in 1 cup of frozen or canned corn for extra sweetness and texture.
- Cranberry Cornbread: Add ½ cup dried cranberries for a festive twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: Approximately 12g
- Carbohydrates: Approximately 35g
- Protein: Approximately 4g
This nutritional information is an estimate and may vary depending on the specific ingredients used.
This recipe provides a healthy and delicious meal option, perfect for those seeking easy and quick dinner ideas. Enjoy this taste of the South – you won't be disappointed!