I stumbled upon this recipe at the Food Network’s webpage a few years ago. This is one of Paula Deen’s recipes from her now defunct television show. It is still my very favorite cornbread recipe. This recipe is perfect with some room temperature butter and syrup for a breakfast snack. It is a melt-in-your mouth style of corn bread when it’s hot from the oven.
Cornbread is also a staple in my house when we serve Texas Red, Southern Cooked Greens!
Easy & Moist Cornbread
- 6 Tablespoons unsalted butter (melted, additional butter to coat the baking dish)
- 1 cup cornmeal
- 3/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 1/2 Teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Large eggs (lightly beaten)
- 1 1/2 Cups buttermilk
You can insert a 4 oz tin of Hatch Green Chiles, and 1/4 lb of cheddar cheese to make these a chile cheese cornbread, if desired.
|Preheat your oven to 425 degrees F. Lightly grease an 8-inch baking dish. |
|In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. |
|In a separate bowl, mix your wet ingredients (eggs, buttermilk, and butter). Pour your wet mixture into the dry mixture and fold it together until there are no dry spots. Note that the batter will still have a lumpy texture. Pour this batter into your greased baking dish. |
|Bake the cornmeal until the top is a golden brown, and a tooth pick that is inserted into the middle comes out clean. This should take about 20 to 25 minutes in a typical oven. Remove the cornbread from the oven and let it cool for at least 10 minutes before serving. |