Cornbread Beef Liver Patties Recipes

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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.

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

KITTENCAL'S BEST CHOPPED BEEF LIVER!



Kittencal's Best Chopped Beef Liver! image

After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest to make a double amount an freeze some, you won't be able to keep your spoon out this lol!! You can cook the liver and sauté the onions up to a day in advance to save some time if desired.

Provided by Kittencalrecipezazz

Categories     Spreads

Time 5m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 lb beef liver or 1 lb calf liver
4 medium onions, finely chopped chopped
4 tablespoons vegetable oil or 4 tablespoons canola oil, no olive oil for this
chopped cooked chicken (you will need about 1/4 cup after processing)
3 hard-cooked eggs
3 tablespoons chicken broth
1 tablespoon mayonnaise (optional)
salt & freshly ground black pepper

Steps:

  • Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
  • Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
  • Process the cooked chicken then measure out 1/4 cup.
  • Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
  • Season with salt and lots black pepper.
  • Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
  • The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).

LOVELY BEEF LIVER



Lovely Beef Liver image

Lovely she says and lovely she means. This is so simple and very tasty. I have borrowed the sauce from recipe#18098 Meatballs by Lali- I had some frozen so my dinner was so easy. Full credit goes to Lali for this recipe - without you I couldn't have done it! Use approximately 1 cup of the sauce but you can tell if you want more or less on the liver There may be a bit of extra sauce but it freezes well.

Provided by Bergy

Categories     Beef Organ Meats

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 lb beef liver, medium thick sliced (just over 1/4-inch)
1 cup panko breadcrumbs
salt & pepper
3 tablespoons oil (for the pan)
20 small fresh mushrooms, cleaned
5 teaspoons soy sauce
1/3 teaspoon allspice
1 1/4 teaspoons mustard powder
1 cup catsup
3 teaspoons brown sugar
1 1/4 tablespoons vinegar

Steps:

  • Mix sauce ingredients together.
  • Coat the liver in the Panko Crumbs.
  • Heat oil in a fry pan.
  • Brown the liver on both sides.
  • Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
  • Pour in the sauce, cover and simmer 15 minutes over medium heat.
  • Serve.

Nutrition Facts : Calories 590.3, Fat 21.9, SaturatedFat 4.2, Cholesterol 415.8, Sodium 1823.1, Carbohydrate 59.7, Fiber 2.9, Sugar 26.2, Protein 40.5

CORN BREAD BEEF BAKE



Corn Bread Beef Bake image

Enjoy this delicious beef that's baked in the oven and topped with corn bread twists - a wonderful Mexican-style dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 can (14 1/2 ounces) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/2 cup frozen whole kernel corn
2 teaspoons chili powder
1 can (11 1/2 ounces) refrigerated corn bread twists

Steps:

  • Heat oven to 350°.
  • Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.
  • Bake uncovered 35 to 40 minutes or until corn bread is golden brown.

Nutrition Facts : Calories 430, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 6 g, Protein 25 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1075 mg

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