Paula Deens Sour Cream Cornbread Recipe Recipe Cards Recipe Cards
CORNY CORNBREAD
This Southern staple is the perfect complement for chili, collard greens and more. Paula's simple recipe uses cream-style corn, sharp cheddar, sour cream and cayenne for a cheesy, flavorful cornbread.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 °F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
- Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time.
- * Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
SOUR CREAM CORNBREAD
Easy cornbread recipe that you can make to go with your chili, BBQ sandwich, beans, and many other meals!
Provided by Emily Hughes
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 45m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl. Add sour cream, butter, and eggs; stir until fully incorporated. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a tooth pick inserted in the center of the cornbread comes out clean, 30 to 35 minutes.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 41.6 g, Cholesterol 89.7 mg, Fat 19.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 11.5 g, Sodium 344.1 mg, Sugar 16.9 g
PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE
Make and share this Paula Deen's Cornmeal Cake With Honey Glaze recipe from Food.com.
Provided by The Daycare Lady
Categories Dessert
Time 45m
Yield 1 9 inch pan, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease a 9-inch square baking pan. Sprinkle bottom and sides of pan with 2 T cornmeal;set aside. In a large bowl, beat butter and sugar on medium speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. In a small bowl, combine 1 cup cornmeal, flour, baking powder, and salt. Gradually add to butter mixture, beating until combined. Pour into prepared pan, and bake 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool 10 minutes before cutting. Drizzle with Honey Glaze, if desired.
Nutrition Facts : Calories 463.6, Fat 24.8, SaturatedFat 14.7, Cholesterol 151.5, Sodium 312.4, Carbohydrate 57.2, Fiber 1.3, Sugar 39.5, Protein 5.3
PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED
Make and share this Paula Deen's Mexican Cornbread Lightened recipe from Food.com.
Provided by Annacia
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Grease an 8-inch square pan, cast iron skillet or cornbread mold.
- In a medium bowl, combine cornmeal, flour, baking powder and salt.
- To dry mixture, add egg, milk, sour cream, oil and jalapenos and mix until smooth.
- Pour into prepared pan.
- Bake for 20-25 minutes or until golden.
Nutrition Facts : Calories 261.6, Fat 10.3, SaturatedFat 1, Cholesterol 2.1, Sodium 477.8, Carbohydrate 36.8, Fiber 2.1, Sugar 1.3, Protein 6.1
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