SOUTHERN STYLE CORNBREAD RECIPE RECIPES

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FRIED CORNBREAD (SOUTHERN STYLE) RECIPE - FOOD.COM



Fried Cornbread (Southern Style) Recipe - Food.com image

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!

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 5-6 serving(s)

Number Of Ingredients 3

1 cup self-rising cornmeal mix
2/3 cup water
1 cup vegetable oil (for frying)

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!

Nutrition Facts : Calories 466.9, FatContent 44.4, SaturatedFatContent 5.8, CholesterolContent 0, SodiumContent 304.9, CarbohydrateContent 17.1, FiberContent 1.6, SugarContent 0, ProteinContent 2

SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK



Southern-Style Buttermilk Cornbread | Foodtalk image

Provided by The Grove Bend Kitchen

Total Time 42 minutes

Prep Time 12 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Steps:

  • Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
  • While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
  • Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

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