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
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!
FRIED CORNBREAD III
Make and share this Fried Cornbread III recipe from Food.com.
Provided by Dale Goodman
Categories Breads
Yield 1 batch
Number Of Ingredients 4
Steps:
- I use a self rising cornmeal mix for this.
- I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
- You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
- It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman
FRIED CORNBREAD
This is a very quick and easy bread to make at the last minute and is wonderful with most any meal. My mother would fix this when we were growing up.
Provided by Donna Brown @gabbiegirl
Categories Savory Breads
Number Of Ingredients 4
Steps:
- Have Olive oil and a bit of butter (I use Smart Balance) heating in a cast iron skillet until hot. Be careful not to get too hot as it will burn. Mix meal, eggbeaters or egg and milk until mixed well. Start out with about 2/3 cup milk, and add more if needed. Buttermilk will make it thicker and 2% will make it thinner, so just judge how much you will need. You don't want mixture too thin. Spoon mixture into hot oil, about pancake size. Cook until bubbles form in the center, like cooking a pancake. Turn and cook on other side until done. Repeat until all batter is used. Makes about 6-7 pancake size pieces. Serve hot. **You can add chopped onions, jalapenos, etc. to the batter before cooking if you want.
OVEN-FRIED CORNBREAD
Sam Jones's customers clamor for this simple cornbread, which is baked in pork fat for crisp edges. It's dense, rich, and packed with pure corn flavor.
Provided by Sam Jones
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a bowl, whisk together cornmeal, onion powder, and salt. Add water and whisk well to combine until there are no lumps; batter will be thin and runny.
- Pour bacon fat into the pan, coating the bottom in an even layer. Pour the cornbread batter into the center of the pan, allowing it to spread out untouched. (There will be a layer of bacon fat on top of the batter; this is normal.) Bake for 30 minutes.
- Cornbread is done when the edges are deep brown and gently curling inwards. Remove from oven and pour off remaining fat (which can be discarded or reserved for another use); let rest, 10 minutes. Flip the cornbread onto a flat work surface. Pat with paper towels to absorb extra grease. Cornbread will be dense, rich, and crisp on the edges. Slice into 8 squares and serve with butter (optional, but indulgent!).
OVEN-FRIED CORNBREAD
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. -Emory Doty, Jasper, Georgia
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.
Nutrition Facts : Calories 238 calories, Fat 9g fat (1g saturated fat), Cholesterol 49mg cholesterol, Sodium 709mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 1g fiber), Protein 6g protein.
SOUTHERN FRIED CORNBREAD
my familys favorite of all times Very Delicious its a Southern Thang....
Provided by mary a favela
Categories Other Breads
Time 40m
Number Of Ingredients 3
Steps:
- 1. Pour 1/2 of a cup of Crisco Veg. Oil into hot black iron skillet on med. heat wait till gets hot and then Mix 1 cup of Martha White Self Rising Corn Meal with 1 Cup of Barbers Buttermilk stir together until mixed very well spoon about the size of the palm of your hand of cornmeal mix into hot grease easily being careful not to get burned
FRIED CORNBREAD
My Mom would make fried corn cakes once in a while to serve with pinto beans. This isn't her recipe the one like she made has already been posted but this is also good. The preparation and cooking times are guess.
Provided by bullwinkle
Categories Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornmeal, flour, baking powder and salt.
- In separate bowl, mix milk, butter, and egg.
- Add milk mixture to the dry ingredients, mixing just until combined.
- Stir in the cheese.
- Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly.
- Cook until lightly browned on both sides.
- If batter becomes too thick add a small amount of milk.
GRANNY'S FRIED CORNBREAD
Make and share this Granny's Fried Cornbread recipe from Food.com.
Provided by PalatablePastime
Categories Quick Breads
Time 24m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Gently stir together all ingredients in a mixing bowl.
- Drop batter with a large spoon onto a hot, well greased griddle.
- Cook as you would for pancakes, turning to brown both sides.
- Serve with butter.
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