Dinner

Moist and Easy Cornbread (Paula Dean) is for Dinner.

Moist and Easy Cornbread (Paula Dean) takes 15 minutes to prepare.

Moist and Easy Cornbread (Paula Dean) takes 20 minutes to cook.

Moist and Easy Cornbread (Paula Dean) makes 12 servings.

The ingredients for Moist and Easy Cornbread (Paula Dean) are:

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

Here is how you make Moist and Easy Cornbread (Paula Dean):

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.Serving Size: 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user BERVOLTEN.

The nutritional information for Moist and Easy Cornbread (Paula Dean) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 144.5

• Total Fat: 7.3 g
• Cholesterol: 47.6 mg
• Sodium: 210.2 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 1.0 g
• Protein: 3.7 g