Best 14 Fried Cornbread Recipes

FRIED CORNBREAD (SOUTHERN STYLE)

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!

GRANNY'S FRIED CORNBREAD

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.

CORNBREAD-CRUSTED FRIED PORK CHOPS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
• Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
• Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
• Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
• For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
• Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.

OVEN-FRIED CORNBREAD

Steps:

• Place 2 tablespoons oil in a 10-in. cast-iron skillet; place in oven. Preheat oven to 450°. Whisk together cornmeal, sugar, baking powder, baking soda and salt. In another bowl, whisk together eggs, buttermilk and remaining oil. Add to cornmeal mixture; stir just until moistened., Carefully remove hot skillet from oven. Add batter; bake until golden brown and a toothpick inserted in center comes out clean, 15-20 minutes. Cut into wedges; serve warm.

GOLDEN FRIED CORNBREAD

Steps:

• In a large bowl,combine all ingredients, mixing well.
• In a large cast iron skillet ( can use an ordinary skillet ), heat 1/2 cup shortening over medium heat until hot but not smoking.
• When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water ) spread batter until about 1/4 inch thick.
• Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).
• If it is,turn and brown other side.
• After removing from skillet,butter and keep warm.
• Repeat from Step 3 with remaining batter.

FRIED CORNBREAD

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.

GOLDEN FRIED CORNBREAD

Steps:

• 1. In a large bowl combine all ingredients,except 1/2 cup shortening.
• 2. In a large cast-iron skillet( can use a regular skillet) melt shortening until hot but not smoking.
• 3. When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water to the batter) spread batter until about 1/4 inch thick.
• 4. Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).If it is,turn and brown other side.
• 5. After removing from skillet,butter and keep warm.
• 6. Repeat from Step 3 with remaining batter.

CORN PONE ( FRIED HOT WATER CORNBREAD)

Steps:

• 1. Mix all dry ingredients
• 2. Slowly add boiling water and stir . you want it to be thick enough to pat into a patty. It may not take all the water. Humidity can affect how much is needed
• 3. Heat about 1/2" of oil in skillet
• 4. Take a good spoonful of mix and form into a patty about 2 inch diameter and 1/2 inch thick.
• 5. Make sure oil is HOT and lower patty into oil cooking until browned and flip over. Browning on both sides
• 6. Remove from oil and place on plate with paper towel to drain.

HOME FOR THANKSGIVING FRIED CORNBREAD DRESSING

Steps:

• Preheat oven to 425 for cornbread.
• Place stick of butter in bottom of roasting pan and place in oven to melt it (This will allow the cornbread to"fry" while it's baking).
• Mix up corn bread mix according to package instructions (Usually, this will be the addition of 2/3 cups sweet milk and 1 egg per package of mix.) (Cornbread can be baked ahead, which I usually do the night before).
• When done, use a knife and score through the cornbread to make very small cubes.
• (You should have enough to be able to enjoy a few cubes of this buttered delight while it's still hot).
• Brown sausage in dutch oven.
• Add onions, celery and mushrooms and the other half stick of butter if you need more oil.
• Saute til sausage is done and onion is translucent.
• Add about 3 cups of cornbread and sage.
• Let brown a bit.
• Add rest of cornbread and stir well.
• Turn dressing from dutch oven into the roaster pan.
• Drizzle with chicken broth til nice and moist (This is a personal taste thing).
• Bake at 350 for about an hour or until golden brown.
• This makes enough for 24 to 30 servings depending on appetites.
• Is wonderful left-over.
• Your guests will even want to take some home with them.
• Freezes well.
• (I don't salt during cooking. Just place salt and pepper shakers on the table for those who want more than what's already there).

FRIED HOT WATER CORNBREAD

Steps:

• Mix cornmeal and flour in mixing bowl.
• Pour in boiling water (may need to add a little more to make mixture stick together.
• Stir well.
• Let cool for a few minutes.
• Preheat iron skillet or griddle and add enough oil to cover bottom of skillet.
• Spoon about 1/4 cup into hot skillet.
• Brown on both sides.
• Drain on paper towel and serve while still hot.

FRIED CHICKEN AND PULLED PORK CORNBREAD POPPERS

Steps:

• Preheat oven to 400°. Bake popcorn chicken according to package directions. When cool enough to handle, cut chicken into 12 pieces., Meanwhile, prepare cornbread mix according to package directions. Place a jalapeno slice in each of 24 foil-lined mini muffin cups. Fill each cup with 1 tablespoon batter. Gently press a piece of popcorn chicken into the centers of half the cups. Spoon 1 teaspoon pulled pork into the centers of remaining cups., Bake until golden brown, about 12 minutes. Serve with maple syrup; if desired, whisk chili sauce into syrup.

FRIED CORNBREAD III

Steps:

• I use a self rising cornmeal mix for this.
• I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
• You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
• It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman

BREAKFAST FRIED CORNBREAD

Steps:

• Slice cornbread in half, placing the baked sides up on a plate.
• Heat pan on medium, pouring or dropping oil or lard in once it's hot.
• Fry each piece on baked side first.
• Flip, fry on other side.
• Serve with warmed maple syrup.

SOUTHERN HOECAKES (AKA FRIED CORNBREAD) RECIPE - (3.9/5)

Steps:

• Heat a tablespoon of oil and a 1/2 tablespoon of butter together in a skillet over medium heat. Spoon cornbread batter by tablespoons (3-4 inches round) into the skillet, leaving a little space between them. Cook until they start to get little bubbles around the edges and bottom is browned. Carefully, flip hoecakes over with an egg turner and brown the other side. Remove from skillet and keep warm. Repeat process with remaining batter. Serve immediately. A little info on the origin of the "Hoecake": http://www.historiclondontown.com/files/Hoe-Cake-Etymology-web.pdf