Cornbread Beef Liver Patties Recipes

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CORNBREAD BEEF LIVER PATTIES



Cornbread Beef Liver Patties image

Vary this recipe by adding two beaten eggs and mix well; press into a loaf pan, cover with bacon and bake at 350F for an hour. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Beef Organ Meats

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs liver
2 cups cornbread, crumbs
4 tablespoons bacon drippings
1/4 cup onion, grated
1/4 teaspoon sage or 1/8 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon

Steps:

  • Preheat broiler.
  • Place liver in a bowl and cover with boiling water; let stand for five minutes.
  • Remove from water and run through a food grinder or food processor.
  • Combine with cornbread crumbs, grated onion, bacon drippings, herbs and seasonings.
  • Add enough hot water to moisten.
  • Shape into six thick patties.
  • Wrap with bacon and fasten ends with a toothpick.
  • Place under hot broiler about 4" from the heat source.
  • Cook until patties are well browned; flip and cook on the other side until bacon is crisp.

Nutrition Facts : Calories 337.6, Fat 22.9, SaturatedFat 8.2, Cholesterol 336.4, Sodium 668, Carbohydrate 5.3, Fiber 0.1, Sugar 0.3, Protein 25.9

CORNBREAD BEEF BAKE



Cornbread Beef Bake image

My friend gave me this recipe one day when I was desperate for a quick yet wholesome meal. When my family knows this is in the oven, they come running!Mary Jane Ogmundson, Danbury, New Hampshire -Mary Jane Ogmundson, Danbury, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 8

1 pound ground beef
2 cans (16 ounces each) pork and beans
1/4 cup ketchup
2 tablespoons brown sugar
1/8 teaspoon pepper
1 package (8-1/2 ounces) cornbread/muffin mix
1/3 cup milk
1 large egg

Steps:

  • In a skillet, cook beef over medium heat until no longer pink; drain. Add the beans, ketchup, brown sugar and pepper; mix well. Transfer to a greased 11x7-in. baking dish. , In a bowl, combine dry cornbread mix, milk and egg just until combined. Spoon over bean mixture. , Bake, uncovered, at 350° for 35 minutes or until a toothpick inserted in the cornbread comes out clean.

Nutrition Facts : Calories 393 calories, Fat 13g fat (5g saturated fat), Cholesterol 83mg cholesterol, Sodium 765mg sodium, Carbohydrate 50g carbohydrate (19g sugars, Fiber 4g fiber), Protein 21g protein.

MRS. PATTI'S MEXICAN CORNBREAD



Mrs. Patti's Mexican Cornbread image

Cornbread with a touch of spice.

Provided by MAIL8D

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 1h

Yield 8

Number Of Ingredients 10

1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2 eggs
1 (14 ounce) can cream-style corn
1 onion, chopped
⅔ cup vegetable oil
¼ cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
  • Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
  • Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
  • Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 34.6 g, Cholesterol 103.6 mg, Fat 40.2 g, Fiber 2.2 g, Protein 16.1 g, SaturatedFat 16 g, Sodium 913.8 mg, Sugar 3.7 g

CORNBREAD PATTIES



Cornbread Patties image

My mom's recipe that she finally measured and wrote down the ingredients. You can't get any more Southern than this! Patties can be fried in bacon grease or vegetable oil, or a combination of both.

Provided by PleasantNancy

Categories     Breads

Time 15m

Yield 20 patties, 8-10 serving(s)

Number Of Ingredients 8

1/2 cup vegetable oil
1 cup white cornmeal (fine ground)
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 egg
2/3 cup milk

Steps:

  • Heat oil in frying pan, add enough oil to shallowly cover pan.
  • Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
  • Brown on one side, flip and brown on the other side.
  • Continue browning in batches, adding more oil as necessary.
  • Serve immediately with butter.
  • Can reheat any leftovers in toaster oven.

HOT WATER CORNBREAD PATTIES



Hot Water Cornbread Patties image

From Betty's Soul Food Collection... Flat out the best cornbread there is for serving with salad or soup, it's also ready in 15 minutes. The trick is mixing your batter with boiling water. Try it tonight!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 6

Number Of Ingredients 3

1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/3 cup boiling water
1/4 cup vegetable oil

Steps:

  • In medium bowl, stir muffin mix and water until soft dough forms (dough will be slightly sticky). With floured hands, shape mixture into 6 (3-inch) patties.
  • In 12-inch skillet, heat oil over medium heat. Fry patties, turning once, until deep golden brown. Drain on paper towels.

Nutrition Facts : Calories 190, Carbohydrate 24 g, Cholesterol 0 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Patty, Sodium 210 mg, Sugar 6 g, TransFat 0 g

LIVER PATE



Liver Pate image

A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.

Provided by William Anatooskin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

3 cups water
1 pound chicken liver
1 onion, thinly sliced
¼ cup chopped onion
3 tablespoons cooking sherry
¾ cup butter, softened
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
  • Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1.3 g, Cholesterol 120.8 mg, Fat 10 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 135 mg, Sugar 0.4 g

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