Cornbread Beef Liver Patties Food

CORNBREAD BEEF LIVER PATTIES

Cornbread Beef Liver Patties image

Vary this recipe by adding two beaten eggs and mix well; press into a loaf pan, cover with bacon and bake at 350F for an hour. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Beef Organ Meats

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs liver
2 cups cornbread, crumbs
4 tablespoons bacon drippings
1/4 cup onion, grated
1/4 teaspoon sage or 1/8 teaspoon marjoram
1 teaspoon salt
1/4 teaspoon pepper
6 slices bacon

Steps:

Preheat broiler.
Place liver in a bowl and cover with boiling water; let stand for five minutes.
Remove from water and run through a food grinder or food processor.
Combine with cornbread crumbs, grated onion, bacon drippings, herbs and seasonings.
Add enough hot water to moisten.
Shape into six thick patties.
Wrap with bacon and fasten ends with a toothpick.
Place under hot broiler about 4" from the heat source.
Cook until patties are well browned; flip and cook on the other side until bacon is crisp.

Nutrition Facts : Calories 337.6, Fat 22.9, SaturatedFat 8.2, Cholesterol 336.4, Sodium 668, Carbohydrate 5.3, Fiber 0.1, Sugar 0.3, Protein 25.9

CORNBREAD PATTIES

Cornbread Patties image

My mom's recipe that she finally measured and wrote down the ingredients. You can't get any more Southern than this! Patties can be fried in bacon grease or vegetable oil, or a combination of both.

Provided by PleasantNancy

Categories Breads

Time 15m

Yield 20 patties, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup vegetable oil
1 cup white cornmeal (fine ground)
2 tablespoons flour
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon baking powder
1 egg
2/3 cup milk

Steps:

Heat oil in frying pan, add enough oil to shallowly cover pan.
Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
Brown on one side, flip and brown on the other side.
Continue browning in batches, adding more oil as necessary.
Serve immediately with butter.
Can reheat any leftovers in toaster oven.

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