Cornbread is a true Southern classic, and Paula Deen’s version is as comforting as it gets. With a buttery flavor, tender crumb, and just the right amount of sweetness, it’s the perfect side for chili, barbecue, or holiday feasts.
This recipe is simple enough for everyday dinners but special enough for company. It bakes up golden brown with crisp edges, filling your kitchen with an irresistible aroma.
Why You’ll Love This Recipe
This cornbread delivers everything you want in a Southern side dish—moist, flavorful, and just the right balance of savory and sweet. Using buttermilk keeps it tender, while baking it in a cast iron skillet creates perfectly crisp edges.
It’s versatile too—you can serve it plain, drizzle it with honey, or crumble it into soups and stews. Once you try this recipe, you’ll understand why Paula Deen’s cornbread is so beloved.
What You’ll Need
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup sugar (optional for sweeter cornbread)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- ½ cup unsalted butter, melted (plus more for greasing)
Pro Tips
- Preheat your cast iron skillet in the oven for a crispier crust.
- Use real buttermilk for the best flavor and texture.
- Don’t overmix the batter—just stir until combined.
- Melt the butter and let it cool slightly before adding to the batter.
- Serve warm for the best taste and texture.
Tools You’ll Need
- 10-inch cast iron skillet or 9×9-inch baking pan
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
Substitutions & Variations
- Buttermilk: Make your own by adding 1 tablespoon vinegar or lemon juice to 1 cup milk.
- Sweetness: Omit sugar for a fully savory version.
- Cheesy cornbread: Add 1 cup shredded cheddar to the batter.
- Jalapeño cornbread: Stir in chopped jalapeños for a spicy twist.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Make-Ahead Tips
You can mix the dry ingredients and store them in an airtight container for up to a week. When ready to bake, just add the wet ingredients.
Baked cornbread can be made a day in advance and stored covered at room temperature. Warm in the oven before serving.
Step-by-Step Instructions
1. Preheat the Oven
Preheat oven to 425°F. Place the cast iron skillet in the oven to heat while you prepare the batter.
2. Mix Dry Ingredients
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. Mix Wet Ingredients
In another bowl, whisk together buttermilk, eggs, and melted butter until smooth.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
5. Prepare the Skillet
Carefully remove the hot skillet from the oven and grease with a small amount of butter.
6. Pour and Bake
Pour the batter into the hot skillet, smoothing the top. Bake for 20–25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
7. Cool and Serve
Let the cornbread cool for 5–10 minutes before slicing into wedges. Serve warm with butter or honey.
Leftovers & Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
Reheat in the oven at 350°F for 5–7 minutes to restore its crisp edges.
Nutrition & Benefits
Cornmeal is a good source of fiber and essential minerals like magnesium and phosphorus. Using buttermilk adds calcium and a pleasant tang, while butter gives it richness.
While this is a comfort food, making it at home lets you control the sweetness and portion size.
Recipe FAQs
1. Can I bake this in a muffin tin?
Yes, bake at the same temperature for about 12–15 minutes.
2. Can I use self-rising cornmeal?
Yes, but omit the baking powder, baking soda, and salt.
3. What if I don’t have a cast iron skillet?
Use a 9×9-inch baking pan or oven-safe skillet.
4. How do I keep cornbread moist?
Don’t overbake, and store it covered to retain moisture.
5. Can I double the recipe?
Yes, bake in a 9×13-inch pan for 25–30 minutes.
Southern Comfort on Your Table
Paula Deen’s cornbread is the definition of Southern hospitality—warm, inviting, and always welcome at the table. With its buttery crumb and crisp edges, it’s the perfect side for any occasion.
Once you’ve made it from scratch, you may never go back to boxed cornbread mix again. It’s simple, delicious, and guaranteed to become a family favorite.
