Paula Deen the Butter Queen! She's the Southern cook who made those recipes we all love popular on the Food Network before they "released her from her contract" over something that she said twenty years or earlier. Yeah, "woke" even invaded the food world.
I'm glad FOX NATION picked her up and now we can all enjoy Paula once again. Though- she's changed! Her diagnosis of diabetes had her cutting back on the butter and re-developing her recipes for those with diabetes. Way to go, Paula!
- ⅓ cup plus 3 tablespoons vegetable oil, divided
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (15-ounce) can cream-style corn
- 1 cup whole buttermilk
- 3 large eggs
- 1 cup shredded Monterey Jack cheese
- Preheat the oven to 400°.
- Pour 3 tablespoons oil in a 12-inch cast-iron skillet, and place the skillet in the oven to preheat.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together corn, buttermilk, eggs, and the remaining ⅓ cup of oil.
- Stir corn mixture into cornmeal mixture just until combined; stir in cheese.
- Pour batter into hot skillet.
- Bake until a wooden pick inserted in the center comes out clean, about 25 minutes.
- Let cool in pan for 5 minutes; serve warm.