Best Daddys Fried Cornbread Recipes
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!
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.
DADDY'S FRIED CORNBREAD
Fried Cornbread is a specialty of my daddy. Simple and delicious. you can add cracklings, corn, green chilies and onion.
Provided by Georgane Vann @Georgart53
Categories Flatbreads
Number Of Ingredients 3
Steps:
- Put water on to boil. It's always difficult to determine exactly how much you will need. Mix the cornmeal with salt, pour 4 cups in and reserve 1 more just in case. Stir it very good. Let it cool a little while about an hour. Batter should be stiff and easy to mold by hand into patties. The patties should be about 3 inches in diameter and 1/2 an inch thick. It helps to keep your hands wet, so I usually keep a bowl of water to dip my hands in.
- Into a hot cast iron skillet pour in 1/2 inch of oil. When the oil shimmers, place the patties in. Let them fry on that side until it turns over easily with a spatula. If it doesn't want to turn over, it probably is not done enough yet. When it is turned over let brown on the other side, then flip back over if it isn't brown enough on either side. You will need to adjust the heat so that it's not on screaming high, but not so low that the breads soak up too much grease. I'll edit this next time I make them and try to get better info for you.
- Drain on paper toweling and keep in a warm oven until ready to serve. In a 10 inch skillet you should be able to get four or five in at the same time. We either cut them and butter the insides or just butter the top. Great with chili soup or beans.
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