Paula Deens Sour Cream Cornbread Recipe Recipe Fo

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.

PAULA DEEN'S SOUR CREAM BISCUITS

Steps:

• Preheat oven to 350°F.
• Mix butter, flour and sour cream until JUST blended. Do Not Over mix.
• Pour batter into muffin tins, 2/3 the way full to allow for biscuits to rise.
• Bake for 20 minutes.

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 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.