Paula Deen's Cornbread
Alright... I found it. This is *the* cornbread recipe that I'm using from now on. It's incredibly moist, and to quote Paula "so good!"
If you don't have self-rising cornmeal, you can use 3/4 cup+3Tbsp cornmeal, and 1 Tbsp baking powder, and 1/2 tsp salt.
If you don't have self-rising flour, use 1/2 cup flour, 3/4 tsp baking powder and 1/4 tsp salt.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 eggs
- 2 tablespoons vegetable oil
- 1/2 cup self-rising flour
- 3/4 cup buttermilk
- 1 cup self-rising cornmeal
- Carbohydrate 30.3961875018692 g
- Cholesterol 2.85833333489422 mg
- Fat 4.8508166684708 g
- Fiber 1.75466663996379 g
- Protein 5.7570041679583 g
- Saturated Fat 0.760435312821425 g
- Serving Size 1 1 -8 serving(s) (112g)
- Sodium 544.871250040973 mg
- Sugar 28.6415208619054 g
- Trans Fat 0.222010312535337 g
- Calories 187 calories
Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
