Southern Cornbread Connies Style Recipes

Steps:

• 1. Grease an 8 inch square baking pan.
• 2. Melt butter in the microwave.
• 3. Mix cooled butter and sugar together.
• 4. Add eggs. Mix very well.
• 5. In a separate bowl, add baking soda to the buttermilk and mix well.
• 6. In a larger bowl, mix cornmeal, flour and salt. Mix well.
• 7. Add the buttermilk mixture to the cornmeal mixture.
• 8. Beat until blended. It will have a few lumps in it.
• 9. Pour batter into greased baking pan.
• 10. Bake at 375 degrees for 30-35 minutes. Watch carefully as oven temperatures vary. To check for doneness, poke the cake with a tooth pick; the toothpick should come out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
• In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
• Bake in preheated oven for 22 minutes, or until firm. Serve hot.

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.