Kokee Cornbread Recipes

Steps:

• 1. Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so.
• 2. Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
• 3. Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
• 4. Begin adding flour, a little at a time, until you reach kneading consistency.
• 5. If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
• 6. After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
• 7. Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
• 8. Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
• 9. Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
• 10. Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
• 11. Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
• 12. Bake for 30 minutes at 350 degrees.
• 13. Allow to cool slightly before slicing.

Steps:

• Whisk together eggs and milk.
• Combine dry ingredients.
• Add egg-milk mixture and melted butter.
• Pour into a 9x13 pan.
• Bake at 350° for 30 to 35 minutes.

Steps:

• Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
• In a 1-quart saucepan, heat the butter over low heat until melted.
• In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
• Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Steps:

• Whisk together eggs and milk. Combine dry ingredients. Add egg-milk mixture and melted butter. Pour into 9" x 13" pan. Bake at 350 degrees for 30 to 35 minutes. NOTES : This one is a favorite of ours. It is the most delicious cornbread - almost like cake!