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.
Time 1h25m Yield 12 servings. Number Of Ingredients 17 Steps:
Preheat oven to 400°. In a large bowl, whisk flour, cornmeal, baking powder and salt. In another bowl, whisk eggs and buttermilk. Pour oil into an 8-in. ovenproof skillet; place skillet in oven 4 minutes., Meanwhile, add buttermilk mixture to flour mixture; stir just until moistened., Carefully tilt and rotate skillet to coat bottom with oil; add batter. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Reduce oven setting to 350°. For dressing, in a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir 4-6 minutes or until tender. Remove from heat. Coarsely crumble cornbread into skillet; toss to combine. In a small bowl, whisk eggs, condensed soup and seasonings; stir into bread mixture. Stir in broth., Transfer to a greased 13x9-in. baking dish. Bake 45-55 minutes or until lightly browned.
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 30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Mix meal, salt and baking powder together. Add boiling water, stir well with a spoon, it will be very stiff (the boiling water will start the cooking process before you fry it). Add egg and milk stir until well mixed. Mix will be very sticky, so wet hands and shape into submarine shaped ovals and drop into hot oil (you must keep hands wet or batter will stick to hands). Brown on all sides and remove. Place on paper towels to drain off excess oil. Serve.
Time 45m Yield 8 Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Generously oil a seasoned 10-inch cast iron skillet. Place in the preheated oven; set a timer for 10 minutes. While the skillet is heating, place cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl and mix together with a large spoon. Place eggs and oil in a medium bowl. Whisk in 1½ cups plus 2 tablespoons buttermilk. When 2 minutes remain on the timer, stir buttermilk mixture into cornmeal mixture using the spoon. Remove the skillet from the oven when the timer goes off. Pour batter into the hot skillet. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cornbread in the skillet for 5 minutes. Place a plate on top of the skillet and invert cornbread onto the plate.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8 inch glass baking dish. Sift the flour, cornmeal, sugar, baking powder, baking soda and salt into a large bowl. In a separate bowl, whisk together the buttermilk, corn oil and egg. Pour the wet ingredients into the dry ingredients, and mix just until blended. Pour into the prepared pan, and shake gently to level it out. Bake for 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean and the top is golden brown. Serve hot. Just with butter will do, it is plenty sweet enough!
More about “grannys fried cornbread recipes”
Time 55m Yield 1 pan, 9 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. Melt butter in large microwavable bowl. Stir in sugar. Quickly add eggs and beat until well blended. In separate container or large measuring cup, combine buttermilk with baking soda and stir into mixture in bowl. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
