Vidalia Cornbread Paula Deen
Paula Deen’s Vidalia Cornbread is a Southern classic with a flavorful twist that will elevate any meal. This easy-to-make cornbread combines the sweetness of finely chopped Vidalia onions and juicy corn kernels for a moist, tender bite every time. Perfectly golden and baked in a preheated cast-iron skillet for authentic crisp edges, this recipe balances the tangy richness of buttermilk with a hint of sugar for just the right amount of sweetness. Ready in just 35 minutes, this recipe is ideal for pairing with hearty chili, creamy soups, or as a standalone treat. Whether you're hosting a family gathering or looking for a quick side dish, this Vidalia Cornbread is sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 1.5 cups Self-rising cornmeal
- 0.5 cups Self-rising flour
- 2 tablespoons Sugar
- 1 cup Buttermilk
- 1 medium Vidalia onion, finely chopped
- 1 cup Corn kernels (fresh, canned, or frozen and thawed)
- 2 whole Large eggs
- 0.25 cup Unsalted butter, melted
- 1 as needed Cooking spray or additional melted butter
Instructions
Preheat your oven to 400°F (200°C). While the oven heats, place a cast-iron skillet or a baking dish inside to warm.
In a large mixing bowl, combine the self-rising cornmeal, self-rising flour, and sugar. Stir until all dry ingredients are evenly mixed.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to ensure a tender cornbread.
Fold in the finely chopped Vidalia onion and corn kernels, ensuring even distribution throughout the batter.
Carefully remove the preheated skillet or baking dish from the oven and coat with cooking spray or a thin layer of melted butter to prevent sticking.
Pour the batter into the hot skillet or baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Allow the cornbread to cool in the skillet for about 5 minutes before slicing and serving warm. Pair it with soup, chili, or enjoy as a standalone snack!
Nutrition Facts
Calories |
1964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 283.9 g | 103% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 61.6 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 847 mg | 65% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
