|Cooking Secrets: The Why and How|
|by Hill & Hill Author: Laurent|
Cooking Secrets The Why and How is easy to read from A to Z, and emphasizes light cuisine with a French accent.
1 - 10 of 80 for fried cornbread
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Mix your favorite cornbread recipe. Below is ... skillet, as you would pancakes, but smaller. Cook until both sides are brown, turning once. Delicious!!
Mix meal flour salt and water. Pour into a frying pan which has 1/2 inch of grease in it and fry until brown, turn and brown other side.
Mix dry ingredients and onions. Add cold milk to make a medium batter. Drop 1 tablespoon of batter at a time into hot oil 1/4 inch deep in skillet. ...
Mix with water to desired softness. Spoon into hot oil with tablespoon and brown. Serve, good with butter.
Mix together and fry in hot grease. Try more cornmeal to give "pancake" bread. Can use seafood breader in place of cornmeal.
In medium size mixing bowl mix flour, cornmeal, sugar and egg; add buttermilk until the consistency of pancakes. Drop by tablespoonfuls onto heated ...
Drop in hot oil and deep fry until golden brown. Mix together. Keep in plastic bag in refrigerator or freezer.
Mix all ingredients. Fry in skillet with oil. Drop by large spoonfuls. Mash down in skillet while frying. Brown; turn over to other side.
Mix all ingredients ... moistened. Heat shortening in iron skillet. When grease is hot, drop in cornbread which has been rolled between hands. Brown and serve.
Melt grease in skillet. Mix all ingredients together. Pour into skillet like pancakes. Fry until brown. Turn once to brown other side.
Result Page: 1
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