Daddys Fried Cornbread Recipes

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SOUTHERN CORNMEAL HOECAKES



Southern Cornmeal Hoecakes image

This Southern Fried Cornbread, also known as hoecakes is a classic. These can go with any meal or enjoy for breakfast with syrup!

Provided by The Southern Lady

Categories     bread

Time 25m

Number Of Ingredients 5

1 1/2 cups self-rising cornmeal
2/3 cups buttermilk or can use regular milk (too)
1 egg
1/2 teaspoon salt
2/3 cup oil (I use canola oil for cooking)

Steps:

  • Mix meal, milk, egg and salt together. Drop by spoonful into hot oil. Brown on one side then turn and fry until golden brown on both sides.

DADDY'S FRIED CORNBREAD



Daddy's Fried Cornbread image

Fried Cornbread is a specialty of my daddy. Simple and delicious. you can add cracklings, corn, green chilies and onion.

Provided by Georgane Vann @Georgart53

Categories     Flatbreads

Number Of Ingredients 3

2 cup(s) yellow cornmeal
2 teaspoon(s) salt
4 to 5 cup(s) rapidly boiling water

Steps:

  • Put water on to boil. It's always difficult to determine exactly how much you will need. Mix the cornmeal with salt, pour 4 cups in and reserve 1 more just in case. Stir it very good. Let it cool a little while about an hour. Batter should be stiff and easy to mold by hand into patties. The patties should be about 3 inches in diameter and 1/2 an inch thick. It helps to keep your hands wet, so I usually keep a bowl of water to dip my hands in.
  • Into a hot cast iron skillet pour in 1/2 inch of oil. When the oil shimmers, place the patties in. Let them fry on that side until it turns over easily with a spatula. If it doesn't want to turn over, it probably is not done enough yet. When it is turned over let brown on the other side, then flip back over if it isn't brown enough on either side. You will need to adjust the heat so that it's not on screaming high, but not so low that the breads soak up too much grease. I'll edit this next time I make them and try to get better info for you.
  • Drain on paper toweling and keep in a warm oven until ready to serve. In a 10 inch skillet you should be able to get four or five in at the same time. We either cut them and butter the insides or just butter the top. Great with chili soup or beans.

MY DADDY'S CORN PONE



My Daddy's Corn Pone image

Here's one of the things my dad used to make (it was a short list, and it also included a simple and amazing oyster stew and the best chocolate fudge in the world). I love this stuff... it's like a dense, very moist cornbread, and unique. I haven't seen a similar recipe for it. Enjoy! Serve with butter.

Provided by Candace Gallagher

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 2h

Yield 12

Number Of Ingredients 8

2 cups cornmeal
½ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon salt
3 cups water
¼ cup butter
1 ½ cups milk
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
  • Stir cornmeal, sugar, flour, and salt together in a large bowl.
  • Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
  • Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

Nutrition Facts : Calories 169.3 calories, Carbohydrate 26 g, Cholesterol 43.6 mg, Fat 6 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 3.2 g, Sodium 254.1 mg, Sugar 10 g

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