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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Paula Deen's Cornbread Recipe

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This recipe for Paula Deen's Cornbread is from Programmer Girls Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 tbsp unsalted butter, melted
1 cup cornmeal
3/4 cup all purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, beaten
1 1/2 cups buttermilk
Directions:
Directions:
1. Preheat oven to 425 F and lightly grease an 8 inch baking dish.

2. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

3. In a separate bowl, mix together the eggs, buttermilk and butter.

4. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots. The batter will be lumpy.

5. Pour batter into the prepared baking dish and bake until golden brown - about 20 - 25 minutes. (A tester inserted into the middle of the cornbread should come out clean).

6. Cool slightly and cut into squares.

7. Great with Jambalaya and chili...
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This is the best shortbread recipe. It is tasty and really quick to make. You can successfully substitute a mixture of greek yogurt and milk for the buttermilk.

 

 

 

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