CORNMEAL PANCAKES
These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.
Provided by Food Network Kitchen
Time 35m
Yield 4 (makes about 16 pancakes)
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F.
- Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
- In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
- Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we'll make them with freshly ground cornmeal bought at local festivals. From The Best Of Country Cooking 2007
Provided by The Daycare Lady
Categories Quick Breads
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.
PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY
Move over, chicken and waffles--there's a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It's a crowd-pleasing appetizer that comes together in 30 minutes!
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
- In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
- Add the chicken to the batter and toss to coat completely.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
- Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
- Serve the chicken bites warm with the sauce alongside for dipping.
- Enjoy!
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
CORNMEAL PANCAKES
We added cornmeal mix to Bisquick for classic cornmeal pancakes that can be ready for maple syrup in just 25 minutes.
Provided by By Angie McGowan
Categories Breakfast
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- In large bowl, stir together Bisquick mix, cornmeal mix and cornmeal with whisk. Add buttermilk, eggs, sugar and 2 tablespoons oil; stir with whisk just until blended. Let stand 5 minutes.
- Meanwhile, heat griddle or skillet over medium-low heat (325°F). Brush with oil (add more oil as needed during cooking). For each pancake, pour 1/4 cup batter onto hot griddle. Cook 3 to 5 minutes or until bubbles form on top. Turn; cook other side until golden brown.
- Serve pancakes with syrup.
Nutrition Facts : ServingSize 1 Serving
CORNMEAL BATTERED FRIED CHICKEN
Make and share this Cornmeal Battered Fried Chicken recipe from Food.com.
Provided by southern chef in lo
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken and in large saucepan. Cover the chicken with slightly salted water and bring to a boil. After it boils, reduce the heat and cover and simmer for 20 minutes. (the boiling is done to almost cook the chicken so the cornmeal does not burn).
- Drain the chicken and pat dry with paper towels.
- For the batter: Combine all the dry ingredients in a medium bowl; mix well. Add the egg, milk, and oil to the flour mixture; mix well until smooth.
- Heat oil for frying to 365°F.
- Dip the chicken pieces one at a time in the batter and gently shake off the excess batter. Carefully lower into hot oil.
- Fry 2 to 3 pieces at a time for 2 to 3 minutes or until golden, turning only once.
- Carefully remove and drain on paper towels, or paper bag.
- Keep warm while frying the remaining chicken.
FRIED CHICKEN WITH CORNMEAL CRUST
Fried chicken is deeply satisfying when eaten hot, but the beauty of this recipe is that it is equally delicious, and keeps most of its crunch, when served cold or at room temperature. See our Chicken-Cutting Tutorial and Video to learn how to cut a whole bird into 10 pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 6h30m
Number Of Ingredients 9
Steps:
- Combine 1 quart water, 1 1/2 cups salt, and sugar in a large pot. Bring to a boil over high heat, stirring until salt and sugar have dissolved. Remove from heat and add remaining 7 quarts water. Add chicken pieces to brine, cover, and refrigerate at least 4 hours and up to 1 day.
- Remove pot from refrigerator and let stand 1 hour at room temperature. Whisk together flour, cornmeal, cayenne, pepper, and remaining 1 1/2 teaspoons salt in a large, shallow dish.
- Fill a large heavy-bottomed pot with 2 inches of oil and heat over medium-high heat until a deep-fat thermometer reaches 375 degrees. Drain and rinse chicken; do not pat dry. Working in batches of 4 to 5 pieces at a time, dredge chicken in flour mixture, shaking off excess. Immediately transfer to oil and fry, turning occasionally, until golden brown and an instant-read thermometer inserted into thickest part of flesh (do not touch bone) reads 165 degrees, about 15 minutes for white meat and 10 to 12 minutes for dark. Adjust heat to maintain oil temperature between 350 degrees and 375 degrees and return oil to 375 degrees between batches. Transfer chicken as fried to a wire rack set in a rimmed baking sheet to drain. If serving cold, let cool completely, cover, and store in refrigerator up to 8 hours.
CORNMEAL PANCAKES WITH CHILI TOPPING
Dinner ready in 25 minutes. Enjoy this delicious pancake made with cornmeal and Bisquick® Original baking mix and topped with chili beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Spray nonstick skillet or griddle with cooking spray. Heat skillet over medium heat or griddle to 375°. Beat baking mix, cornmeal, milk and egg in medium bowl with wire whisk until well blended. Stir in cheese.
- Pour batter by 1/4 cupfuls onto hot skillet. Cook until puffed and dry around edges. Turn; cook until golden brown.
- While pancakes are cooking, mix beans, salsa and corn in 2-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until heated through. Serve pancakes topped with bean mixture. Top with sour cream and onions.
Nutrition Facts : Calories 205, Carbohydrate 27 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Pancake, Sodium 730 mg
FRIED CHICKEN WITH CORNMEAL
Provided by Linda Wells
Categories dinner, main course
Time 3h30m
Yield Eight to 10 servings
Number Of Ingredients 10
Steps:
- Trim the chickens of as much obvious fat as possible.
- In a large shallow pan, stir together the lemon juice, kosher salt and hot sauce. Add the chicken pieces to the mixture and marinate, refrigerated, for at least two hours. Turn the chicken at least three times during the marination.
- Preheat the oven to 425 degrees.
- In a doubled-up, large paper bag, mix together the cornmeal and salt. Put three or four pieces of chicken in the bag and shake until they are completely coated. Remove to a platter and continue until all the pieces are coated. Shake off excess cornmeal.
- In a large, oblong, deep roasting pan, pour in a half inch of vegetable oil. Put the pan in the preheated oven. After about 15 minutes, when the oil is hot, use tongs to gently place the chicken pieces in the pan, being careful not to crowd them. Cook on one side, about 15 to 20 minutes. Then turn on the other side and cook for about 15 to 20 minutes. Make sure that the chicken is thoroughly cooked. Repeat this step, frying batches, until all the chicken is cooked.
- Transfer the chicken to a large platter and keep warm in a 250-degree oven. Before serving, sprinkle with fresh, chopped marjoram. Decorate the platter with sprigs of rosemary and thin slices of lemon.
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