Even though Cornbread and Biscuits are made in every region, we Southerners always think ours are the best! Biscuits seem to be the higher culinary art compared to Cornbread’s rustic texture. And the truth is, Cornbread has it’s roots in poverty, yet often graces the finest tables. French trained Southern Chef Virginia Willis said it best:
‘…cornbread and barbeque are close to religion in the South… cornbread was the primitive Baptist to the Episcopalian biscuit, the all night tent revival to the prayer luncheon.’
Give Southerners a sack of cornmeal and- if they’ve lived here more than a generation or two… they’ll have at least a half dozen variations that are based on the simple recipe for Cornbread. There’ll be no looking up recipes, it will be second nature as the Southern cook will know exactly which one to use for which meal.
- Onion studded Hushpuppies are perfect with seafood,
- Slender Corn Sticks seem to finish a big pot of chili or savory beef stew,
- Long Pans of Cornbread Dressing must reside alongside a baked hen or roasted turkey…
- a Pone of Cornbread goes with almost anything, though is true alchemy with our Barbeques, Chicken and Dumplings and makes our Southern Vegetable Plates unforgettable.
It’s the lowly and quick Cornbread Patties which seem to enhance big steaming bowls of Vegetable Soup, Potato Soup or simple Lima Beans with true bliss. Just a quick change in the amount of liquid to our regular Cornbread Batter, a spatula and a bit of oil heated in a Cast Iron Skillet as hot as the Devil’s Doorknob and before you know it…you’ll have a golden pile of Cornbread Patties! Here’s how you make ’em…
Camellia’s Cottage Cornbread Patties
- In a mixing bowl combine 1 1/2 half cups of White Self Rising Cornmeal, 1 large egg whisked, enough water or milk to make a batter similar in texture to pancake batter except maybe thinner.
- Vegetable Oil for frying (just enough to cover the bottom of the skillet)- these are not deep-fried!
- Heat oil until very hot, with a small ladle pour batter into approximately 3 inch rounds.
- Fry until there are bubbles around the edges of rounds and batter is set, carefully flip over and fry until golden brown, drain on paper towels.
- Serve as soon as possible. These are better when they are hot and crisp with a dab of butter. Makes 18-20 small patties.
Now, I must say- I never heard Cornbread Patties called Johnny Cakes or Hoe Cakes (which I think of as a Yankee version with a heavier batter, y’all ) but I have heard Cornbread Patties called Fried Corn Pones. Now, bless your heart, call ’em whatever you want to, just don’t add one grain of sugar- these are meant to be savory!
The day I made mine, I sautéed some chopped baked ham and onion in a bit of bacon drippings, then steamed the fresh baby limas. Served warm in a bowl with cherry tomatoes, a baked sweet potato alongside and a sweet onion cut so thin you could see through the slices were extra good with these crispy little Cornbread Patties!
Oh my, I hope you’ll try a batch and substitute them for plain soda crackers when you make a big pot of soup this Fall!
Love y’all, Camellia
*Chef Virginia Willis is the author of a wonderful cookbook aptly named Bon Appetit, Y’all and has her own version of Cornbread Patties which she calls Cornmeal Griddle Cakes
*Photographs are obviously mine
Looks absolutely delicious Brenda! I have not heard of self rising cornmeal at all. With my Slovenian/Austro Hungarian roots, I grew up eating polenta which is the yellow cornmeal. I somehow suspect this would not make the same. Thank you.
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Thank you! Jane self rising is typically Southern if you can find white cornmeal- which is a more tender meal- add a half teaspoon of baking powder and a pinch of salt and you will be just fine!
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Thank you for this advice Brenda. I shall definitely be on the look out for this when we shop closer to the capital city. We live in the country you see, so that means limited range. The biscuits look delicious.
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Thank you! Jane, now that Amazon owns Whole Foods- you may be able to find what would be specialty foods online…White Lily and Martha White are favorite brands! xoxo
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Reblogged this on All About Writing and more.
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Wow! thanks Henrietta!! what an honor!
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You are welcome!
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Being French and living in England, I have no idea what those lovely cornbread patties taste like, but your writing is flavoursome and appetizing ! 🙂
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Thank you! So kind of you to say! They are light, crunchy but tender…
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Looks delicious!
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Haven’t met a cornbread I didn’t like (except for those dang sweet ones they serve up here). Call them what you will but don’t sugar them up! When it’s sweet, it’s a corn muffin which is a breakfast food!
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So true! Who would want to eat a cookie instead of a cracker with soup? hysterical..
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Love this! ‘Cast Iron Skillet as hot as the Devil’s Doorknob’! I have never been a fan of cornbread, rather prefer the yeasty/sourdough-type of bread. And I hate to say this on here, but something I really enjoyed while we lived in Texas was spoon bread. It had a sweet taste to it, and I haven’t found the same flavor anywhere. But my family loves corn anything, and this recipe looks really yummy!
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Thank you Deborah! yes, I do love to use colorful but PG language! 🙂 Southern milled flour -back when we couldn’t get any different is made of softer wheat and didn’t do as well with yeast.. thus we have a culture of quick breads but I too, love yeast breads! and this is interesting to me- white corn was grown more extensively in the south, with yellow corn grown elsewhere… therefore you will see white corn, white grits, white cornmeal- in old southern cooking.. Now, about that spoonbread- sugar is often added to spoonbread b/c of the naturally sweet flavor of fresh corn! And since it is not a ‘true’ bread but rather more like a casserole, yes you will find sugar added to it and I certainly don’t have a problem with it!! yum… I think sugar added to cornbread batter disguises the flavor- as I said ‘eating more like a cookie than a soda cracker’ These little cornbread patties are also a great vehicle for other things and made ‘silver dollar’ size can be frozen and later made for cocktail party food with the addition of shrimp or crab or even sour cream and caviar!! As always thanks for stopping by!
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I always learn so much when I stop by your place! Wonderful! I enjoy learning about the different cultures…right here in the United States.
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Thank you, as always for stopping by, Deborah!
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I could eat corn bread in its various iterations 3 times a day. These are particularly good with chili and soups, like you said. Thanks for the bow to our simple and lovely cornmeal and your delicious writing.
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Thank you Tim- these are sort of the poor man’s cracker but they make any meal fit for a king to my way of thinking! Elevating humble food is a joy to me!! xoxo
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These look DELICIOUS!! I will try this recipe soon! And I’m right there with you on the sweet cornbread. I had never heard of such until I was well into adulthood and ate a meal at a friend’s house. Her mother cooks great food but I thought there was a mistake somewhere with the cornbread!
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Thank you Crystal!! Let me know how you like them, it’s for when you want the cornbread taste but not the wait! Xoxo
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Reblogged this on mamabatesmotel.
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Wow !! Thank you!
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You’re welcome !
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I do like this kind of cooking.
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Me too! Plain straightforward – occasionally just the thing!
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Oh my lord these look absolutely delicious I simply must make these! At my house we usually make a whole cast iron skillet of cornbread whenever we have soup beans, but I may try to convince the chef to try these out at least once 🙂 thank you for sharing your recipes!
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Thank you! Let me know if you try them! My grandmother, mother and I made them for our families- we loved them!
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Lovin’ these southern recipes. Giving me great inspiration for eating! Thank you so much for sharing, keep em coming!
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Oh thank you!
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Love me some cornbread. Thanks for this yummy post!!
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Fun! I loved your post on Apples beautifully done !
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