Cane Syrup Cornbread Food

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.

OLD-FASHIONED HOT WATER CORNBREAD

Steps:

• Gather the ingredients.
• In a heavy iron skillet , melt 1 tablespoon of shortening.
• Place the cornmeal and salt in a bowl.
• Pour boiling water over the cornmeal and salt.
• Add the melted shortening and stir well.
• When the mixture is cool enough to handle, after about 5 minutes, divide it into four portions.
• Shape each portion into a cornbread cake about 3/4-inch thick.
• Heat about 3 tablespoons of vegetable shortening or oil in the skillet over medium heat.
• Place corn cakes in the hot oil and fry until browned, turning to brown both sides every 2 minutes, about 8 to 12 minutes total.

CANE SYRUP CORNBREAD

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, mix the flours, the corn meal and the baking soda.
• Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork.
• Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork.
• Mix with the dry ingredients.
• Pour into 9-inch round pan that has been sprayed with cooking oil.
• Bake for 30 - 35 minutes.
• Serve warm.

MAPLE SYRUP CORNBREAD

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder and salt.
• In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened.
• Pour into a greased 9 inch square baking pan. Bake at 400°F for 15-20 minutes.
• Serve warm.