South Louisiana 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° F.
• Blend ingredients together.
• Let rest for 3 minutes.
• Pour into 8 x 8 inch baking pan.
• Bake at 400° for 20 to 25 minutes.
• Serve hot.

Steps:

• Mix it all together. Put into skillet that has been preheated in oven with butter so that the batter sizzles as it enters the pan. Bake 425-450 degrees F. 20 minutes. Can add whatever you like, jalepenos, cheese, etc.

Steps:

• Combine cake mix, eggs, water, jello, oil and lemon extract and bake in a 9 x 13 pan at 300 degrees for 40 minutes.
• When done, take a fork and poke holes all over the top of the cake.
• Combine margarine, powdered sugar and lemon juice and pour over hot cake.