Friday, May 13, 2011

Paula Deen Cornbread

This is Paula's Deen's recipe doubled which makes the perfect amount for my cast iron skillet.  The BEST cornbread of all the recipes I've tried!

2 Cups cornmeal
1 Cup flour
1 1/2 Cups buttermilk
4 eggs
1/4 Cup vegetable oil
 2 1/2 Tbsp baking powder
2 tsp salt

Preheat oven to 350. Oil cast iron skillet and put on stove on medium low while you mix together the ingredients for the cornbread.  Do not overstir--just until the mixture has no dry flour/cornmeal.  Pour batter into heated skillet and bake for 20-25 minutes or until toothpick comes out clean.  Serve with lots of real butter.

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