|Advanced Bread and Pastry|
|by Michel Suas|
Advanced Bread and Pastry, A Professional Approach is a comprehensive guide to bread, viennoiserie, and pastry that is designed for students, prof...
1 - 10 of 87 for fried corn bread
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Mix and put into hot skillet with 4 tablespoons fat. Add fat as needed.
Milk or water is added until mixture is lumpy. Drop by level tablespoons into a little hot oil. Cook 2 minutes or until golden brown.
Combine all ingredients and stir well. Drop by spoonful in hot grease. Fry on both sides until brown. Good with syrup.
Finish with water to make a soft batter. Heat pan with oil to medium heat. Drop by tablespoon, let brown and turn over to brown other side.
Combine meal and flour; thoroughly mix. Add egg or eggs. Pour in buttermilk until batter is neither thick or thin. Then add grease. Mix well. Drop 1 ...
Mix corn bread recipe, this book. Drop by large spoonfuls on nonstick, hot skillet, like cooking pancakes. Turn when bubbles. Quick and excellent.
Sift cornmeal, flour and salt into a bowl then stir in enough boiling water to make the mixture the consistency of dough. Take a lump of dough about ...
Mix cornmeal, sugar, baking powder and cooked rice with water that the rice was cooked with. Put into a crock or bowl to set overnight in summer ...
Mix ingredients and drop by spoonfuls in deep hot fat. If mixture seems to dry or too stiff, add more corn.
Mix all ingredients together. Mix well. Fry until golden brown on each side in small amount of oil. If using self-rising meal omit the salt and ...
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