Connies Rustic Southern Cornbread Recipes

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.

Steps:

• Preheat oven to 400 degrees.
• Butter 9 inch square pan.
• Combine flour and cornmeal. Stir well with a fork.
• Stir in sugar, baking powder, salt and pepper into flour/sugar mixture.
• In a separate bowl, whisk together oil, milk, eggs, and honey.
• Gradually pour the wet ingredients into the dry ingredients. You don't want to overmix it. Stir until ingredients are moistened.
• Stir in any other ingredients you might want to add (i.e. corn, red pepper flacks, etc.).
• Pour batter into the prepared pan.
• Bake 23-28 minutes. It will be lightly browned and tooth pick will come out clean.

Steps:

• Shuck your corn just before you are ready to cook
• Put a big pot of water on to boil
• Shuck the ears of corn
• Put the ears into fast boiling water
• When water starts to boil again, put a lid on the corn and turn off the burner
• Let corn sit in hot water for 6-8 minutes
• Take corn out of pan and slather in butter. Add salt to taste.