Cornbreadpatties Recipes

Steps:

• In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.

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.

Steps:

• Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
• Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

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.

Steps:

• Preheat oil to about 350°F in a large skillet.
• Mix corn meal, water and salt; add the crushed cracklings.
• Form into oval patties and fry until golden brown.
• Place in a hot oven to finish crisping.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one baking sheet.
• Saute vegetables in butter until soft.
• Break up cornbread and the biscuits into a very large mixing bowl. Mix in the sauteed vegetables and seasonings to taste. Add lots of turkey broth until very moist and will hold it's shape when formed. Shape into patties and place on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) until lightly browned.