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Fried cornbread?

Discussion in 'Food Forum' started by MrsKitty, Jul 31, 2006.

  1. MrsKitty

    MrsKitty

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    No, not hushpuppies!

    I was about six when I had something I could only describe as a cornbread pancake. It was cornbread but fried.

    Any ideas what this is? Or how to make it?

    I have tried but failed. I distinctly remember starting to ask this here once before so if I did...well, tell me what you can again :supergrin:
     
  2. JohniusMaximus

    JohniusMaximus

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    My mom would make this for us. I loved the stuff but haven't had any in years.

    I'll ask her for the recipe. It was good stuff.
     

  3. MrsKitty

    MrsKitty

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    I was afraid anybody other than a southerner would think I am nuts :supergrin:
     
  4. Miss Maggie

    Miss Maggie

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    We used to call them hoe cakes because they originated when people actually used hoes to make them. They place the batter on a greased hoe and held it over the coals in a fireplace to bake/fry. And no, I cannot get them to hold together.
     
  5. GlocknSpiehl

    GlocknSpiehl NRA Life Member

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    Aren't those "JohnnyCakes"?

    1 quick Google search finds this!

    Johnny Cakes
    From Diana Rattray,

    Some think these fried cornmeal cakes were originally called Journey Cakes, while others belive they were first called Shawnee Cakes after the tribe in the Tennessee Valley.
    INGREDIENTS:
    1/2 cup flour
    1 cup cornmeal
    1 to 2 teaspoons sugar
    1 teaspoon salt
    1 egg, lightly beaten
    1 cup hot milk
    1 tablespoon shortening
    PREPARATION:
    Mix the dry ingredients, then stir in the remaining ingredients. Drop or pour on the hot, greased griddle or drop in iron skillet and fry to golden brown on both sides. Serve with butter and syrup as for pancakes, or serve as a bread with butter.
    Serves 4 to 6.
     
  6. Miss Maggie

    Miss Maggie

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  7. Dandapani

    Dandapani

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    My mother would make her cornbread in a cast iron skillet on top of the stove. I could never duplicate her recipe and technique. I still have her pan, but I follow the label directions on the bag of yellow meal and bake it in the oven. Not mom's recipe, but it works. She never made Johnny Cakes, however. I'll have to give them a try.
     
  8. Dandapani

    Dandapani

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    Lots of similar recipes as above J-Cakes...

    http://www.cooks.com/rec/search/0,1-0,hoe_cake,FF.html
     
  9. lethal tupperwa

    lethal tupperwa

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    to use about 1/4 inch of oil hot in the pan.

    And to thin your batter, almost watery

    When you pour it in and the edges get lacey.

    It should be a thin cake -like a crepe.

    You could thin your corn bread batter, or remove half of your flour from your pancake recipe and replace it with corn meal and maybe add 2 spoons of sugar and more liquid to thin it.

    I make pancakes like this any way
    1+ 1/2 cups flour
    3/4 cup stone ground yellow cornmeal
    2 tablespoons baking powder
    1/4 teaspoon baking soda
    1 teaspoon of salt
    1 teaspoon of sugar
    sift together
    add 2 tablespoons oil (or melted butter)
    2 beaten eggs
    enough butter milk to make it like really thick cream
     
  10. lethal tupperwa

    lethal tupperwa

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  11. Sam White

    Sam White I miss you bud Silver Member

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    Both of my Grandmas made it and my Dad made it for me growing up. Forgive me but we're not much on recipes. Make up some grits, but a little thinner. Pour them into a hot, greased skillet. My Grandma on my Mom's side made them a little different- she made them thick and poured them into a square dish to set up before frying them. Either way, they're good with Karo syrup.
     
  12. lethal tupperwa

    lethal tupperwa

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    We call that fried mush, related to scrapple.

    The fried cornbread is more related to a pancake.
     
  13. MrsKitty

    MrsKitty

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    You use cornmeal in your pancakes? How interesting!

    I don't think I have ever had one that didn't come from a mix. Well, I used buckwheat once but I can't remember if it was just flour or a mix...
     
  14. lethal tupperwa

    lethal tupperwa

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    It gives them a yellow color that people guess is Butter.

    My recipe is sort of something I found in a book of Mountain Cooking.

    Later I saw Martha Stewart do it but she uses a lot more sugar.

    My brother ate mine and threw away his mix.
     
  15. g29andy

    g29andy CLM

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    I don't measure, but these are simple:

    corn meal mixed with water until thick and pasty (barely pours)

    pan fry in skillet medium high in just enough oil to cover the bottom of the pan, flip, until golden brown and crispy on the outside.

    These end up being about 1/4 inch thick or less, look like small pancakes. The thinner, the more crispier, which I like. For thinner cornbread, add more water to the batter.


    I prefer this style over fluffly cake-like cornbread.

    Edited to add: Don't try to cut calories and use Pam spray, etc instead of oil. It doesn't give the same flavor or crispy texture.
     
  16. KYglockers

    KYglockers A.W.E.S.O.M.E.

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    I use johnnycakes as buns when I make pork BBQ!