I have to be honest; we love corn muffins and cornbread from the Blue Box!! You know, Jiffy!! We both grew up eating it. Dan raves about how good his Grandmother used to make corn muffins using this mix. I wish she was still here to make them for him…and for me now!! This time I wanted to try something different. You really can’t go wrong with Paula Deen. However, this recipe was not as flavorful as I thought. Perhaps it was the brand of cornmeal I used, or the fact that I only used 4 tablespoons of butter versus the 6 the recipe suggested. But it was very bland. I would try it again to see if the extra butter really makes that much of a difference!
- 6 tablespoons unsalted butter, melted, plus butter for baking dish
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, lightly beaten
- 1 1/2 cups buttermilk
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Paula Deen Moist and Easy Cornbread- http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe/index.html