Corn Meal Bread Patties Recipes

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FRIED CORNBREAD (SOUTHERN STYLE)

A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!

Provided by Seasoned Cook

Categories     Breads

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 3



Fried Cornbread (Southern Style) image

Steps:

  • Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
  • In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
  • Serve and enjoy this tasty bread!

1 cup self-rising cornmeal mix
2/3 cup water
1 cup vegetable oil (for frying)

CORNBREAD

Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 12

Number Of Ingredients 8



Cornbread image

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.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt

HOT WATER CORNBREAD PATTIES

From Betty's Soul Food Collection... Flat out the best cornbread there is for serving with salad or soup, it's also ready in 15 minutes. The trick is mixing your batter with boiling water. Try it tonight!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 3



Hot Water Cornbread Patties image

Steps:

  • In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
  • In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Patty, Sodium 210 mg, Sugar 6 g, TransFat 0 g

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup boiling water
1/4 cup vegetable oil

CORNBREAD PATTIES

My mom's recipe that she finally measured and wrote down the ingredients. You can't get any more Southern than this! Patties can be fried in bacon grease or vegetable oil, or a combination of both.

Provided by PleasantNancy

Categories     Breads

Time 15m

Yield 20 patties, 8-10 serving(s)

Number Of Ingredients 8



Cornbread Patties image

Steps:

  • Heat oil in frying pan, add enough oil to shallowly cover pan.
  • Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
  • Brown on one side, flip and brown on the other side.
  • Continue browning in batches, adding more oil as necessary.
  • Serve immediately with butter.
  • Can reheat any leftovers in toaster oven.

1/2 cup vegetable oil
1 cup white cornmeal (fine ground)
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 egg
2/3 cup milk

CORN-FLOUR PATTIES (SOPES)

Provided by Aarón Sánchez

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18



Corn-Flour Patties (Sopes) image

Steps:

  • Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
  • Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.
  • Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.
  • Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.
  • Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.

2 cups instant corn flour (masa harina)
4 tablespoons all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups warm water
Canola oil, for frying
Chorizo and Potato Filling, recipe follows
4 baking potatoes, like russets, peeled and diced
1 pound Spanish chorizo, diced small
2 garlic cloves, minced
1 Spanish onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 poblano pepper
1 cup chicken stock
1/2 cup chopped cilantro
1 scallion, chopped

MRS. PATTI'S MEXICAN CORNBREAD

Cornbread with a touch of spice.

Provided by MAIL8D

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 8

Number Of Ingredients 10



Mrs. Patti's Mexican Cornbread image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
  • Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
  • Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  • Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g

1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2 eggs
1 (14 ounce) can cream-style corn
1 onion, chopped
⅔ cup vegetable oil
¼ cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

FAVORITE CORNMEAL YEAST BREAD

This bread goes very well with chili or any kind of soup. I think it makes a great combination on a cold winter day.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 9



Favorite Cornmeal Yeast Bread image

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, cornmeal, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Divide in half and shape into two loaves. Place in greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 93 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 98mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
3/4 cup 2% milk
1/3 cup sugar
1/3 cup butter, melted
1 egg
3/4 cup cornmeal
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour

CORN PATTIES

Nice little summer side dish. I like with salsa, but whatever condiment you like to use would be good.

Provided by Kevin Young

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11



Corn patties image

Steps:

  • In a medium mixing bowl, mash the corn lightly.
  • Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
  • Heat oil over medium-high heat.
  • Drop patties by spoonful into skillet.
  • Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
  • (Do not turn over too early, or they will fall apart).
  • Serve witha little salsa.

1 (11 1/2 ounce) can corn, drained
1 medium onion, chopped
1 teaspoon curry powder
2 cloves garlic, crushed or pressed
1 teaspoon ground coriander
2 chopped scallions
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
salt
1 large egg
4 tablespoons oil

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