Paula Deens Sour Cream Cornbread Recipes

CORNY CORNBREAD

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.

CORN PUDDING CASSEROLE (PAULA DEEN)

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
• Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
• Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.
• Let stand for at least 5 minutes and then serve warm.

PAULA DEEN'S MEXICAN CORNBREAD

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, sugar, 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.

PAULA DEEN'S CORNMEAL CAKE WITH HONEY GLAZE

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.

VIDALIA CORNBREAD (PAULA DEEN)

Steps:

• Preheat the oven to 450 degrees F.
• Spray 8-inch square baking pan with vegetable oil cooking spray.
• In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.
• These can also be made into muffins by simply spraying muffin tins with cooking spray and filling using an ice cream scoop. Bake time is 10 minutes using the muffin tins.

PAULA DEEN'S MEXICAN CORNBREAD LIGHTENED

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.