Best Southern Fried Cornbread Recipes

FRIED CORNBREAD (SOUTHERN STYLE)

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!

SOUTHERN FRIED CORNBREAD

Steps:

• 1. Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy
• 2. Heat oil in skillet and drop by spoonfuls into oil
• 3. Cook til brown on one side and flip (it cooks kind of like a pancake) to brown on the other side.
• 4. Place on plate with paper towels and blot any excess oil.

SOUTHERN FRIED CORNBREAD

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

SOUTHERN FRIED CORNBREAD

Steps:

• 1. Mix all dry ingredient together in a small bowl. Mix buttermilk and beaten egg together in another bowl. Mix with fry ingredients until all is mix in. Fold in onions and green onions.
• 2. Heat skillet to Med-high. Add about 1/4" of oil into the pan. Let it heat for about 1 minute.
• 3. Drop by small cookie scoops to hot oil and press down on top slightly with fingers (careful not to touch oil).
• 4. Fry for 2-3 minutes on each side. If it browns too quickly, reduce heat. As oil is used up' add more.
• 5. This recipe makes a LOT! 2-3 dozen, depending on how big your scoops are.
• 6. ~NOTE~ If you don't have self-rising cornmeal, here's a quick recipe for it: 3/4 c. white or yellow cornmeal 3 tbsp flour 1 tbsp baking powder 1/2 tsp salt Mix together and store in airtight container.

FRIED CORNBREAD - SOUTHERN CORNMEAL HOECAKES

Steps:

• In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.
• Fry until brown and crisp, turn and brown the other side. Remove and let drain on paper towels. Serve immediately with warm syrup for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!
• Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You'll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium high heat. Reduce heat and let brown underneath about 10 - 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degree F oven for about 15 to 20 minutes (no turning needed).
• Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don't happen to have that 1/8 cup measure, just do about 2 tablespoons of batter in one pile and push it around to form a medallion.
• Read more: http://www.deepsouthdish.com/2010/04/hoe-cakes.html#ixzz3wO8IqO9R

SOUTHERN HOECAKES (AKA FRIED CORNBREAD) RECIPE - (3.9/5)

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

SOUTHERN FRIED CORNBREAD

Steps:

• Adjust baking rack to lowest level. Set heat at 450 degrees F. Set 8-inch cast iron skillet with bacon drippings or butter, and vegetable oil into oven. Measure 1/3 cup cornmeal into medium bowl. Mix remaining cornmeal, sugar, salt, baking powder, and baking soda in small bowl and stir. Set aside. Pour boiling water over 1/3 cup corn meal and stir to make a stiff mush. Whisk in buttermilk and stir well with no clumps. When oven is heated, remove the skillet, pour dry ingredients into wet (big bowl), Immediately pour hot fat from the cast-iron skillet into corn mixture, stir and return all to preheated oven. Bake until golden brown, about 20 minutes. Cut corn bread into wedges. Turn cornbread onto rack, and serve immediately.