Some call this “fried cornbread.” Nathalie Dupree and Cynthia Graubart call this “hoecakes,” as well as lacy corn fritters. You can buy cornmeal mix at the store or make your own by combining 3/4 cup cornmeal, 3 tablespoons flour, 1 tablespoon baking powder and 1/2 teaspoon salt. From “Mastering the Art of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2012.)
To see the original story featuring all of these recipes, read the story, “The Wider World of Cornbread.”
Lacy Corn Fritters
9 tablespoons cornmeal mix (see headnote on how to make your own)
4 1/2 tablespoons self-rising flour
1-1/2 cups water Shortening or vegetable oil for frying
WHISK together cornmeal mix and flour. Add water as needed to keep the batter thin, and whisk until smooth.
HEAT a thin layer of oil in a large skillet over medium heat. Using a half-full 1/4-cup measure, drop the batter into the hot skillet. Cook each cake until brown and crisp on the bottom; turn with a spatula and then brown on the other side. Add more oil to the skillet if needed. Add more water to the batter as needed to keep the batter thin. Remove to a plate lined with paper towels.Yield: 15 fritters
Beer cornbread muffins
These tasty little muffins are perfect for a brunch or lunch buffet. They can be made ahead and frozen or kept a day in a tightly covered container at room temperature. From “Mastering the Art of Southern Cooking,” by Nathalie Dupree and Cynthia Graubart (Gibbs Smith, 2012.)
2 cups white or yellow cornmeal
1 cup self-rising flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon granulated sugar, optional
1/4 cup unsalted butter, melted
2 large eggs, beaten
8 ounces beer or nonalcoholic beer
1/2 cup buttermilk
1 cup shredded cheddar cheese
HEAT oven to 400 degrees. Oil a 12-cup muffin tin and set aside.
SIFT together cornmeal, flour, baking powder, salt and sugar. Mix together butter, eggs, beer, buttermilk and cheese in a large bowl. Add dry ingredients to the wet ingredients and stir until just mixed.
DIVIDE batter among the 12 muffin cups, filling each about two-thirds full. Bake for 20 to 25 minutes, or until they are light golden brown and a wooden skewer inserted near the center comes out clean.
COOL in the tins on a wire rack for 10 minutes. Turn muffins out onto the wire rack to cool, or serve warm.Yield: 12 muffins
This recipe uses two 7-well cast-iron corn stick pans. Pans come with 5, 7 and 9 wells. If you only have one pan, bake in batches and brush pan with oil in between each batch. From “Southern Living Around the Southern Table,” by Rebecca Lang (Oxmoor House, 2012).
1 cup stone-ground white cornmeal
1/2 cup all-purpose soft-wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon ground red pepper (optional)
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted, Vegetable oil
HEAT oven to 450 degrees. Heat two (7-well) cast-iron corn stick pans in oven for 5 minutes.
WHISK together cornmeal, flour, salt, baking powder and red pepper, if using, in a large bowl. Whisk together buttermilk and eggs in a small bowl, and add to cornmeal mixture, whisking until blended. Stir in melted butter.
LIGHTLY brush corn stick pans with vegetable oil. Pour batter into hot pans. Bake at 450 degrees for 15 minutes or until golden brown. Serve warm.Yield: 14 sticks
Cheddar Skillet cornbread
Adapted from “Southern Fried,” by James Villas (Houghton Mifflin Harcourt, 2013).
1 1/2 cups cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 cup milk
1 large egg
4 tablespoons (1/2 stick) butter, melted
1 cup grated extra-sharp cheddar cheese
Make your cornbread better
1/2 cup shredded cheese, such as Parmesan, sharp cheddar, pepper jack or monterey jack
2 ounces crumbled goat cheese
1/2 cup chopped cooked bacon
1 cup cracklings
1/4 cup diced fresh jalapeños, seeds and ribs removed
1/2 cup corn
1 (8-ounce) jar sun-dried tomatoes, packed in oil, drained and chopped
1/2 cup chopped onions or green onions (white and tender green parts only)
3 tablespoons chopped herbs, such as chives or basil
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