Cornbread Recipe From Paul Deen Recipe 475 Food

OLD-FASHIONED CORNBREAD

Steps:

• Preheat oven to 400°. Place butter in bottom of a 9-inch cast-iron skillet, and place skillet in oven to heat.
• In a large bowl, whisk together cornmeal mix and salt. Add buttermilk and egg, stirring just until combined. Remove skillet from oven, and swirl to coat bottom and sides of pan with melted butter. Pour batter into hot pan.
• Bake for 20 to 25 minutes or until cornbread is golden brown and begins to pull away from sides of pan. Serve immediately.

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD

Steps:

• Preheat oven to 300°F; grease a 9x5-inch loaf pan.
• In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
• Stir in buttermilk, oil, and egg.
• Pour batter into pan, and bake for 1 hour.
• Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
• Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

PAULA DEEN'S CORNBREAD

Steps:

• 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.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Preheat oven to 350°F.
• Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray.
• Set aside.
• In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil.
• Stir in onion and creamed corn.
• Pour half of batter into prepared pan.
• Top with cheese and peppers, spreading onto batter.
• Pour remaining batter on top of cheese and peppers.
• Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Let cool slightly before cutting into squares.

PAULA DEEN'S LAYERED MEXICAN CORNBREAD

Steps:

• Set oven to 350 degrees.
• Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
• In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
• Add in onion and creamed corn and thawed corn; mix to combine.
• Pour half the batter into prepared baking dish.
• Sprinkle the layer with grated cheese and jalapeno peppers.
• Pour the remaining batter on top of the cheese and jalapeno peppers.
• Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
• Allow to cool slightly before slicing.

SOUTHERN CORNBREAD STUFFING- PAULA DEEN

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
• Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes.
• Pour the vegetable mixture over cornbread mixture.
• Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning.
• Add beaten eggs and mix well.
• Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes.