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!

Time 15m Number Of Ingredients 5 Steps:

In a medium-sized bowl, mix cornmeal, salt, and water together. You’ll want the consistency of thick cake batter. If it is too dry, add a little more water. In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet. Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minuteand then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.

Time 25m Number Of Ingredients 5 Steps:

Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

Number Of Ingredients 2 Steps:

Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the “Hoecake”: http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf

Time 1h35m Yield 14 Number Of Ingredients 16 Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch baking dishes. Combine cornbread and stale bread cubes in a large bowl. Set aside. Melt butter in a large skillet over medium heat. Add onions and celery and cook until transparent, 5 to 10 minutes. Pour onion mixture over the cornbread mixture. Add turkey broth, chopped turkey, soup, giblets, hard-cooked eggs, and flour. Mix so that all the cornbread is wet. Mix in parsley, sage, bay leaves, salt, and pepper. Add beaten eggs. Mixture should be “soupy.” Pour mixture evenly into the prepared pans. Bake in the preheated oven until cooked through and set, 1 hour to 1 hour and 20 minutes.

Time 1h Yield 12 Number Of Ingredients 8 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.

More about “fried cornbread southern style recipes”

Time 30m Yield 32 4 Number Of Ingredients 11 Steps:

Combine cornmeal, flour, baking powder, salt, and pepper in a bowl. Stir in eggs, milk, and butter. Batter will be thin! Stir in corn, roasted peppers, and chiles. Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.