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.

Nutriscore Rating: 63/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 400°F (200°C). While the oven heats, place a cast-iron skillet or a baking dish inside to warm.

Step 2

In a large mixing bowl, combine the self-rising cornmeal, self-rising flour, and sugar. Stir until all dry ingredients are evenly mixed.

Step 3

In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix to ensure a tender cornbread.

Step 5

Fold in the finely chopped Vidalia onion and corn kernels, ensuring even distribution throughout the batter.

Step 6

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.

Step 7

Pour the batter into the hot skillet or baking dish, spreading it evenly with a spatula.

Step 8

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.

Step 9

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

Serving size	(1071.9g)

Amount per serving	% Daily Value*
Calories	1964.1

Total Fat 74.1g	0%
Saturated Fat 39.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 528.0mg	0%
Sodium 3098.6mg	0%
Total Carbohydrate 283.9g	0%
Dietary Fiber 19.5g	0%
Total Sugars 61.6g
Protein 49.6g	0%

Vitamin D 206.9IU	0%
Calcium 847.1mg	0%
Iron 13.5mg	0%
Potassium 1649.3mg	0%

*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.

Source of Calories

Fat: 33.3%

Protein: 9.9%

Carbs: 56.8%