Southern Corn Patties Recipes

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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

BUTTERMILK CHEDDAR CORN CAKES



Buttermilk Cheddar Corn Cakes image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 6 pancakes

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes
1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar
1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup

Steps:

  • Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
  • Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  • Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  • Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

CORN FRITTER PATTIES



Corn Fritter Patties image

These five-ingredient fritters are a thrifty way to enjoy a southern staple without having to leave home. -Megan Hamilton, Pineville, Missouri

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 cup pancake mix
1 large egg, lightly beaten
1/4 cup plus 2 tablespoons 2% milk
1 can (7 ounces) whole kernel corn, drained
Canola oil

Steps:

  • In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.

Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 590mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

SOUTHERN CORN PONE BREAD



Southern Corn Pone Bread image

A bona fide Southern tradition! Authentic Southern corn pone is never sweet, and is baked in a cast iron skillet. Just like Grandma used to make!

Provided by Aggie

Categories     Bread     Quick Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 5

¼ cup canola oil
1 ½ cups white cornmeal
1 ½ teaspoons salt
1 ⅓ cups buttermilk
2 eggs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a 9 inch cast iron skillet on the center rack.
  • When the skillet is hot, carefully remove the skillet from the oven. Pour the canola oil into the skillet and gently swirl the pan to coat the bottom and the sides. Return the pan to the oven for ten minutes.
  • While the oil is heating, mix together the cornmeal and salt in a medium bowl. Add the eggs and buttermilk and mix together to make a thin batter.
  • Carefully pull out the rack with the cast iron skillet and pour the batter into the preheated skillet.
  • Bake the corn pone until a toothpick inserted into the center comes out clean, 20 to 25 minutes. If desired, turn the oven to broil for the last few minutes of baking to brown the top.
  • Remove the skillet from the oven and shake the pan to loosen the corn pone from the skillet. Serve the corn pone warm from the skillet or turn out onto a plate.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 19.6 g, Cholesterol 48.1 mg, Fat 9.4 g, Fiber 1.7 g, Protein 4.8 g, SaturatedFat 1.2 g, Sodium 504.4 mg, Sugar 2.2 g

CORN PATTIES



Corn patties image

Nice little summer side dish. I like with salsa, but whatever condiment you like to use would be good.

Provided by Kevin Young

Categories     Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (11 1/2 ounce) can corn, drained
1 medium onion, chopped
1 teaspoon curry powder
2 cloves garlic, crushed or pressed
1 teaspoon ground coriander
2 chopped scallions
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
salt
1 large egg
4 tablespoons oil

Steps:

  • In a medium mixing bowl, mash the corn lightly.
  • Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
  • Heat oil over medium-high heat.
  • Drop patties by spoonful into skillet.
  • Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
  • (Do not turn over too early, or they will fall apart).
  • Serve witha little salsa.

SOUTHERN CORN PATTIES



Southern Corn Patties image

Courtesy America's Test Kitchen. This is a great recipe. Corn is at it's peak and I made these and knew right away I had to post so I can do this again. I hope you will enjoy these as well!

Provided by CindiJ

Categories     Corn

Time 12m

Yield 12 fritters, 4-6 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh corn, husks and silks removed (2 large or 3-4 medium ears)
1 egg, beaten lightly
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons heavy cream
1 small shallot, minced
1/2 teaspoon salt
1 pinch cayenne pepper
1/2 cup vegetable oil (or more as needed)

Steps:

  • Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
  • Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
  • Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
  • Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
  • Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
  • Transfer fritters to plate lined with paper towels. Serve immediately.
  • Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.

Nutrition Facts : Calories 475.4, Fat 33.5, SaturatedFat 6, Cholesterol 63.1, Sodium 339.1, Carbohydrate 42, Fiber 5.2, Sugar 5.6, Protein 8.3

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