Martha White Fried Cornbread Food

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SOUTHERN FRIED CORNBREAD



Southern Fried Cornbread image

my familys favorite of all times Very Delicious its a Southern Thang....

Provided by mary a favela

Categories     Other Breads

Time 40m

Number Of Ingredients 3

1 c martha white self rising cornmeal
1 c barbers buttermilk
1/2 c crisco veg. oil

Steps:

  • 1. Pour 1/2 of a cup of Crisco Veg. Oil into hot black iron skillet on med. heat wait till gets hot and then Mix 1 cup of Martha White Self Rising Corn Meal with 1 Cup of Barbers Buttermilk stir together until mixed very well spoon about the size of the palm of your hand of cornmeal mix into hot grease easily being careful not to get burned

GOLDEN FRIED CORNBREAD



Golden Fried Cornbread image

This is the recipe I've used for years to make Fried Cornbread,and thanks to Connie Lea asking about it I'm going to post it.:) I found the original recipe on the back of a bag of Martha White Yellow Cornmeal Self-Rising Cornmeal Mix, but I changed the type of milk that was used.If you like you could add a bit of finely chopped onion to the batter but try the way it's written first and see what you think.:) Cooking time is for each cornbread pattie. Submitted to Food.com (a.k.a. ZAAR ) on 2/24/11

Provided by Chef shapeweaver

Categories     Breads

Time 20m

Yield 9-12 cornbread patties

Number Of Ingredients 7

2 eggs, slightly beaten
1 cup buttermilk (original used regular whole milk )
1/4 cup melted shortening (could use strained bacon drippings )
1 1/2 cups self-rising cornmeal mix (PLEASE use yellow, wouldn't want have pale looking cornbread )
1 cup all-purpose flour
1/4 cup sugar
1/2 cup shortening

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.

MARTHA WHITE BASIC CORNBREAD



Martha White Basic Cornbread image

I got this recipe from a bag of Martha White cornmeal. I wanted to save it here. My daughter uses it for her cornbread dressing.

Provided by CaramelPie

Categories     Quick Breads

Time 25m

Yield 1 9" square pan, 6-8 serving(s)

Number Of Ingredients 6

1 egg, beaten
1 3/4 cups buttermilk
1/4 cup oil or 1/4 cup melted shortening
2 cups martha white plain cornmeal
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • Heat oven to 450 degrees.
  • Grease 9-inch ovenproof skillet or 9-inch square pan; place in oven to heat.
  • In large bowl, combine all ingredients; mix well.
  • Pour batter into greased pan.
  • Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
  • Note: 1 1/3 cup milk can be substituted for buttermilk. Also, recipe can be baked in muffin cups or cornsticks pan. Grease 12 muffin cup or cornsticks pan. Fill muffin cups or cornsticks pan 2/3 full. Bake at 450 degrees for 15 to 20 minutes or until golden brown.
  • Variation: Sausage Cornbread: Stir 1/2 lb. cooked sausage into prepared batter.

Nutrition Facts : Calories 269.2, Fat 12, SaturatedFat 2, Cholesterol 33.9, Sodium 670.2, Carbohydrate 35.3, Fiber 3, Sugar 3.7, Protein 6.7

HOT WATER CORNBREAD



Hot Water Cornbread image

Hot Water Cornbread has long been a staple in Black American cooking, and in households throughout in the South. It's made with only a handful of ingredients, fried in fat instead of baked, and is more similar to a hush puppy than a bread. White cornmeal is preferred to yellow in the South, but you can use either as long as it's finely ground. Some just use cornmeal. Others add a little baking powder for added texture. But the magic ingredient is really the boiling water, which cooks and softens the cornmeal so that the frying is just to crisp and color the exterior. This dish is a favorite of my southern in-laws, who love to prepare it for each special occasion and many days in between!

Provided by Food Network Kitchen

Time 20m

Yield about 8 cakes

Number Of Ingredients 6

Vegetable oil, for frying
1 cup white cornmeal, such as Martha White (see Cook's Note)
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon sugar
1/2 cup boiling water, plus more if needed

Steps:

  • Heat about 1 cup of oil in a 10-inch cast-iron skillet over medium heat until a deep-frying thermometer registers 375 degrees F.
  • Add the cornmeal, baking powder, salt and sugar to a medium bowl and stir to combine. Stir in the boiling water. If the dough is still too dry to come together, add more boiling water in 1-tablespoon increments.
  • Using a 3/4-ounce cookie scoop, scoop the mixture into the palm of your hand and flatten into a 2-inch patty. Working in batches, fry the patties until lightly golden brown, 1 to 2 minutes on each side. Transfer the cornbread to a paper towel-lined plate using a fish spatula. Serve immediately.

GOLDEN FRIED CORNBREAD



Golden Fried Cornbread image

This is the recipe I've used for years to make Fried Cornbread. I found the original recipe on the back of a bag of Martha White Yellow Cornmeal Self-Rising Cornmeal Mix, but I changed the type of milk that was used.If you like you could add a bit of finely chopped onion to the batter but try the way it's written first and see...

Provided by Rose Daly

Categories     Sweet Breads

Time 30m

Number Of Ingredients 7

2 large eggs,lightly beaten
1 c buttermilk(,orginal recipe used regular milk )
1/4 c melted shortening( could use strained bacon drippings)
1 1/2 c self-rising yellow cornmeal mix ( i used martha white.)
1 c all-purpose flour
1/4 c sugar
1/2 c shortening

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.

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