Fried Cornbread Patties Recipe Recipes Recipe For Shrimp

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SOUTHERN FRIED CORNBREAD PATTIES RECIPE



Southern Fried Cornbread Patties Recipe image

These Southern Fried Cornbread Patties are equally good with turnip greens or syrup for breakfast.

Provided by Admin

Categories     Side Dish

Time 25m

Number Of Ingredients 10

1 cup yellow cornmeal (fresh, and preferably stone-ground)
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2 tablespoons sugar (optional)
1/4 cup corn oil (or plain vegetable oil)
2 tablespoons unsalted butter

Steps:

  • Put the skillet on your stovetop to preheat.
  • Combine the dry ingredients except for the baking soda in a bowl.
  • In another bowl, mix the buttermilk and the baking soda.
  • Set aside.
  • In a small bowl, beat the egg with the sugar until combined.
  • Add the oil and mix until combined.
  • Pour this mixture into the buttermilk/baking soda, and mix.
  • When the skillet is preheated, toss the butter into the skillet and let it melt.
  • Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
  • Swirl around the skillet to get the butter covering the bottom well.
  • Spoon the batter immediately into the pan. Allow the patty to brown well on the first side and then flip and brown the other side. About 5 minutes total time.
  • Remove to paper towels to absorb excess fat. Repeat until all the batter is used.

Nutrition Facts : Calories 195 kcal, ServingSize 1 serving

FRIED CORNBREAD (SOUTHERN STYLE)



Fried Cornbread (Southern Style) 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!

Provided by Seasoned Cook

Categories     Breads

Time 20m

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!

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.

GRANNY'S FRIED CORNBREAD



Granny's Fried Cornbread image

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

2 cups cornmeal
1/4 teaspoon salt
1/4 cup self rising flour
1 cup water
1/4 cup bacon drippings or 1/4 cup cooking oil
1/2 cup milk or 1/2 cup buttermilk
1 egg

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.

FRIED CORNBREAD II



Fried Cornbread II image

Make and share this Fried Cornbread II recipe from Food.com.

Provided by Tonkcats

Categories     Breads

Yield 8 cakes

Number Of Ingredients 3

1 cup self-rising cornmeal
1 egg
1 cup buttermilk

Steps:

  • Mix the ingredients and fry in a frying pan as you would pancakes.
  • Turn only once, when brown on one side. Then flip to the other side. Will make about 8 cakes.

Nutrition Facts : Calories 72.4, Fat 1.4, SaturatedFat 0.4, Cholesterol 27.7, Sodium 231.1, Carbohydrate 12.2, Fiber 1, Sugar 1.5, Protein 3.1

FRIED CORNBREAD



Fried Cornbread image

My Mom would make fried corn cakes once in a while to serve with pinto beans. This isn't her recipe the one like she made has already been posted but this is also good. The preparation and cooking times are guess.

Provided by bullwinkle

Categories     Breads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup cornmeal
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup butter or 1/4 cup margarine, melted
1 egg, beaten
1 cup sharp cheddar cheese, shredded or 1/2 lb bulk sausage, browned and drained can be used in place of the cheese

Steps:

  • Combine cornmeal, flour, baking powder and salt.
  • In separate bowl, mix milk, butter, and egg.
  • Add milk mixture to the dry ingredients, mixing just until combined.
  • Stir in the cheese.
  • Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly.
  • Cook until lightly browned on both sides.
  • If batter becomes too thick add a small amount of milk.

HOECAKES (FRIED CORNBREAD)



Hoecakes (fried cornbread) image

My grandmother used to make these little cornbread cakes for us, and I love to make them for my grandchildren too. People outside Savannah know them as hoecakes, but we just call them fried cornbread. Whatever name you use, you can't go wrong with them-everyone loves them, and they're so easy. They're great as pancakes for breakfast with a little cane syrup drizzled over them, or alongside a mess of greens, or as an alternative to cornbread or biscuits with lunch or dinner. They have a nice crisp crust on the outside and a soft, sweet corn flavor inside.I like white cornmeal better than yellow for grits or cornbread, and for just about anything. To me, yellow cornmeal and yellow grits have a texture that's a little too grainy. The yellow also takes longer to cook-a lot of people don't know that.If you saved the flavorful frying grease from making fried chicken, you'll be glad you did when you add a spoonful to this batter.This recipe makes a small batch. Double or triple it if you need to feed a big family or a lot of friends. The batter will keep for a couple of days in the refrigerator. Excerpted from A Real Southern Cook in Her Savannah Kitchen, © 2015 by Dora Charles. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Provided by Dora Charles

Number Of Ingredients 8

1/2 cup self-rising white cornmeal
1/2 cup self-rising flour
2 teaspoon sugar
1/3 cup buttermilk
1 large egg
1/3 cup water, or more as needed
2 tablespoon melted fat or oil, such as bacon grease, fried-chicken grease, butter, or vegetable oil
butter or mixed butter and vegetable oil, for frying

Steps:

  • In a bowl, mix together the dry ingredients with a wooden spoon. Add the buttermilk slowly. Mix in the egg, cutting into the yolk with the spoon's edge to help it mix in better. Add the water and fat or oil and stir well. The texture should be like thick soup, so you may need to add more water.
  • I like to fry the cornbread cakes in my grandmother's castiron skillet or on a flat iron griddle, but any skillet or griddle will be fine. Heat the skillet or griddle over medium heat and grease it well with the fat of your choice (butter is delicious, but it tends to burn unless you mix it with a little oil). Once the skillet is hot and the fat is sizzling, drop the batter from a 1⁄8-cup (2-tablespoon) measure into the skillet, in batches if necessary.
  • Fry the cakes until the edges are bubbling and the centers are set, then flip with a spatula to fry them on the other side until they're done. Like with pancakes, you can't say how long it will take, but the second side always cooks faster than the first. If the cakes seem greasy, drain them on paper towels before serving hot.

Nutrition Facts : ServingSize 1 serving, Calories 313 calories, Sugar 3 g, Fat 19 g, Carbohydrate 30 g, Cholesterol 53 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 255 mg

CRUNCHY FRIED SHRIMP



Crunchy Fried Shrimp image

The panko bread crumbs give these fried shrimp just the right amount of crunch.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 7

1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact
⅓ cup flour
¾ teaspoon salt
½ teaspoon black pepper
3 large eggs large eggs
1 ½ cups Kikkoman Panko Bread Crumbs
1 cup Vegetable oil (for deep frying)

Steps:

  • Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
  • Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g

FRIED CORN



Fried Corn image

Provided by Sandra Lee

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
One 16-ounce bag frozen corn, defrosted
3 tablespoons white sugar or honey
1/3 cup heavy cream
Salt
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

PAN-FRIED GARLIC SHRIMP



Pan-Fried Garlic Shrimp image

This is a very easy recipe for pan-fried shrimp with garlic. I like to just eat them with warm baguette slices, but you can serve them as a main with rice or as an appetizer.

Provided by Ruppelig

Categories     Seafood     Shellfish     Shrimp

Time 15m

Yield 3

Number Of Ingredients 6

2 tablespoons vegetable oil
¾ pound large shrimp in the shell
1 shallot, minced
4 cloves garlic, sliced
1 tablespoon extra-virgin olive oil, or to taste
1 fresh lemon, cut into wedges

Steps:

  • Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 8 g, Cholesterol 172.3 mg, Fat 14.7 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 2.3 g, Sodium 201.6 mg, Sugar 0.6 g

PAN-FRIED SHRIMP



Pan-Fried Shrimp image

Small shrimp with simple seasoning. Add other seasonings if you like.

Provided by LeviCooks

Categories     Seafood     Shellfish     Shrimp

Time 8m

Yield 4

Number Of Ingredients 5

½ cup butter, divided
1 pound peeled and deveined bay shrimp
1 tablespoon lemon juice, divided
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Steps:

  • Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 0.4 g, Cholesterol 233.6 mg, Fat 24 g, Protein 18.8 g, SaturatedFat 14.8 g, Sodium 482.8 mg, Sugar 0.1 g

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