This Fried Cornbread Recipe I am sharing with you today is one that my sister Cindy shared with me. She had found it on a page called Cooktop Cove. We both thought it looked delicious. Kind of like pancakes, but a bit heavier.
The method consists of making a simple batter, which is then dropping it into hot oil by the spoonsful to fry until golden brown on both sides. Sounded simple enough!
I decided to make them today. Mine did not end up looking exactly like the ones on the original page, but they were very delicious and I had NO complaints about them!
I have had a longstanding love affair with cornbread. It is not something my mother ever made when I was growing up, but rather something I discovered once I got married. My late mother in law used to make what she called corncake.
She baked this either in a round pan like a cake, or as small cakes in muffin tins. It was simple and delicious. Not too sweet, just right. Eating hers was my first experience with cornbread and I fell in love with it. It is as simple as that!
Since then, every time I come across a new cornbread recipe I am really eager to try it. I have collected quite a few cornbread recipes throughout the many years I have been making cornbread, and I love all of them. Cornbread is quite a humble type of bread. It was the bread of the working poor for many years.
It is also one of North America's oldest foods. The early settlers learned how to make it from the Indigenous people's that lived here. Without their help, many of those early settlers would not have survived in this cold harsh climate.
Cornmeal is a simple meal made by grinding dried corn. Many of the pioneers carried bags of it across the prairies in their covered wagons. Making cornbread at the end of a long day of wagon travel was quick and easy, and helped to sustain them on their journeys.
In my home we love to enjoy cornbread with baked beans, soups, stews, as well as just on it's own. It is delicious served warm with lashings of butter. Whether you bake it or you fry it, I declare that cornbread is one of the world's finest foods!
Simple every day baking cupboard ingredients. There is nothing outrageous here! Just how I like it!
- 2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)
- 1/3 cup (41g) self rising flour
- 1/4 tsp salt
- 1/3 cup (80ml) buttermilk
- 1 large free range egg
- oil for frying
I was unable to find anything but medium grind cornmeal here locally. I did have some before but I can't remember where I bought it. This was a bit coarser than I am used to using and I think my cakes would have been a bit lighter had I been able to find the fine cornmeal. If you are in the U.K. use fine polenta in it's place.
I always use large free range eggs. Organic. I buy them locally in the warmer months and in the winter I get them in the organic section of our grocery store. I do pay more for them, but to me, it is worth the price.
Self raising flour is not something that is readily available everywhere. I always make my own. I make it up 3 to 4 cups at a time and it always gets used up. Here is how you can make your own:
Make Your Own Self Raising Flour:
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every 1 cup/140g of plain all purpose flour. Give it a good whisk prior to using it and make sure your baking powder is nice and fresh.
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every 1 cup/140g of plain all purpose flour. Give it a good whisk prior to using it and make sure your baking powder is nice and fresh.
HOW TO MAKE FRIED CORNBREAD
This is a really simple make. Just make sure your oil is neither too hot nor too cold when you are ready to cook the bread. Too hot and your cornbread will cook too quickly on the outside and stay raw in the middle. Too cold and your cornbread will absorb too much fat and be greasy.
Whisk the cornmeal and flour together in a bowl with the salt. Beat the egg and buttermilk together.
Make a well in the center of the dry ingredients and add the wet. Mix until blended and there are no dry streaks. (It should be moist but not too runny. If it is too dry add a bit more buttermilk.)
Heat a bit of oil in a heavy bottomed skillet over medium high heat until it begins to shimmer.
Drop the cornmeal batter into the hot oil by the spoonful, taking care not to crowd the pan. (I dropped 4 at a time.)
Cook until they turn brown on the one side, then carefully flip over and brown on the other side. (About 3 minutes per side. If they are browning too quickly, turn down the temperature of your skillet.)
Transfer to a paper towel lined plate, blotting the tops just to remove any grease that might remain. Keep warm.
Repeat with the remaining batter. Serve hot with plenty of butter and honey or molasses for spreading. Delicious!
Mine did not end up looking like the photograph on the original recipe, but they were very delicious nevertheless. I suspect that the cornmeal that I used was a bit coarser than theirs.
In any case we really enjoyed these. So much so that I ate two of them right away with honey and butter. (Naughty me.) The rest were enjoyed with the stew we made for supper!
I really love cornbread and if you are looking at this I am thinking you do too. Here are some other delicious cornbread recipes that you might also enjoy!
MOLASSES CORNBREAD - Dense, lightly sweet from the molasses and delicious. The molasses also gives it a bit of a darker color than you would normally see with a cornbread. You may also add blueberries or cranberries to this bread, depending on how you are serving it. This is fabulous served warm with lashings of butter.
CUSTARD FILLED CORNBREAD - This is one of my favorite cornbreads. What you have here is a basic corn bread batter, filled with sour milk (for moistness), butter, some corn for added texture, and of course the usual flour, cornmeal, etc. Poured into a hot baking tin, a cup of heavy cream is poured on top just prior to putting it into the oven. I'm not sure how it works or why it works, but that cream somehow forms a delicious rich custard layer in the bread as it bakes! This is really wonderful!
Yield: 8 small breads
Fried Corn Bread
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min
Light and delicious. Easy and quick to make. Serve warm with some butter and honey for a real taste treat
Ingredients
- 2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)
- 1/3 cup (41g) self rising flour
- 1/4 tsp salt
- 1/3 cup (80ml) buttermilk
- 1 large free range egg
- oil for frying
Instructions
- Whisk the cornmeal and flour together in a bowl with the salt.
- Beat the egg and buttermilk together.
- Make a well in the center of the dry ingredients and add the wet. Mix until blended and there are no dry streaks. (It should be moist but not too runny. If it is too dry add a bit more buttermilk.)
- Heat a bit of oil in a heavy bottomed skillet over medium high heat until it begins to shimmer.
- Drop the cornmeal batter into the hot oil by the spoonful, taking care not to crowd the pan. (I dropped 4 at a time.)
- Cook until they turn brown on the one side, then carefully flip over and brown on the other side. (About 3 minutes per side. If they are browning too quickly, turn down the temperature of your skillet.)
- Transfer to a paper towel lined plate, blotting the tops just to remove any grease that might remain. Keep warm.
- Repeat with the remaining batter. Serve hot with plenty of butter and honey or molasses for spreading. Delicious!
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This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I wanted to make a special dessert to share with my daughter today. It is not often I have her here staying with me and so I wanted to treat her to something she wouldn't get very often at home.
But, as well, this is a dessert that is so simple to make that she could make it herself at home. My daughter is somewhat challenged or what they call special needs. I write all of my recipes in a way that she can understand them and cook them herself.
This three ingredient Lemon Meringue Pie Smash is a particularly simple dessert to make and something I know she would enjoy making at home for herself and Tim, her husband. Although she is special needs, she is also very capable. I am very proud of her.
Lemon desserts are some of our favorite desserts to make. My whole family loves them. I have very fond memories of my mother's lemon meringue pies. Before she went back to work she used to make a hot cooked meal for us every day, and sometimes that would include dessert. If it was a really good day it would be a lemon meringue pie.
Mom always made a separate little pot of the lemon filling for my baby brother who was five years younger than myself. She did not think that small children could easily digest pastry and so she would make this special little dessert just for him. Moms. I miss my mother every single day.
This simple dessert I am sharing today uses only three ingredients. Lemon Curd. Meringue nests and softly whipped cream.
Putting it together is a simple as layering those ingredients attractively in a clear glass. I used glasses with a bit of a pattern on them to make them look really special.
Not only is it a very easy and simple dessert to make, but it is a dessert that you can put together in the morning and then place in the refrigerator to chill until you are ready to serve it. Desserts that you can easily make ahead are the best kind and perfect for entertaining!
Its also very easy to throw together at the last minute. If you keep these ingredients in your larder (the meringues and lemon curd) and have cream in the refrigerator you are never more than a few minutes away from a delectably delicious lemon dessert!
WHAT YOU NEED TO MAKE THREE INGREDIENT LEMON MERINGUE PIE SMASH
Only three simple ingredients. This is a real doddle.
- 1 box of Meringue Nests (there are usually six in a box)
- 1 jar of good quality lemon curd
- 1 1/2 cups (360ml) whipping cream
- 6 clear glasses
Generally speaking you can find the meringue nests in the baking section at the grocery store. They are ready made crisp meringues. You can also make your own from scratch if you are keen. I would make them the day before.
You can find an excellent recipe here on Charlotte's Lively Kitchen. I have made meringues before on here, but they are not the crisp kind. Mine are more marshmallow like in the centers, which is not what you want for this dessert.
Use a really good quality lemon curd. I used one that I had purchased in an online British grocery supply store. It was made with gin and was quite lovely. You can also make your own from scratch. I have an excellent recipe here.
Its not really all that difficult to make from scratch, but there are so many good quality curds available in the shops these days, that when you are looking at convenience you can't really go wrong. They are usually found in the section of the shops that holds jams and preserves. Another good quality curd is Bonne Maman.
HOW TO MAKE THREE INGREDIENT LEMON MERINGUE PIE SMASH
Nothing could be easier. Seriously. This goes together very quickly. You can also make it several hours ahead of time and keep it chilled in the refrigerator until you are ready to serve.
Run a fork through the lemon curd to loosen it up. Set aside.
Whip the cream until it forms soft peaks. Use a well chilled scrupulously clean bowl and beaters. Take care not to overbeat it, or you may end up with butter!
Begin by crumbling 1/2 of a meringue nest in the bottom of the glass. Top with a portion of whipped cream. Tap the glasses gently on the table to settle the cream.
Cover the cream with a layer of lemon curd. Repeat the layers once, again tapping to make sure the layers settle.
Finish off with a dollop of whipped cream. If desired you can finely grate a bit of lemon zest over top to garnish. Serve cold.
These will keep, covered, in the refrigerator for several hours prior to serving.
Rich, indulgent and so simple to make, this delicious dessert spells winner all round! If you can crack open a jar, break a few meringues and whip a bit of cream, then this dessert will be a real doddle for you.
I loved this. It went together in a flash and was seriously delicious. Lemon meringue pie without all of the fuss of making a pie crust! You can't go wrong!!
If you are a fan of the quick and easy almost instant dessert you might also be interested in the following!
LEMON (OR LIME) POSSET - Three simple ingredients (cream, sugar and lemon or lime juice) and a saucepan are all you need to create this simple and incredibly rich dessert. This is a simple as heating the cream and sugar together to melt the cream and then whisking in the juice. Creamy and incredibly indulgent. This is dinner party fare.
TRADITIONAL ETON MESS - Another delicious three ingredient dessert composed of whipped cream, broken meringues and fresh berries. Perfect for entertaining, it is quick, easy, and delicious, it always goes down a real treat whether you are serving one person, two people or a dozen people. I have NEVER had anyone turn up their nose at this!
Yield: 6
3-Ingredient Lemon Meringue Pie Smash
Prep time: 15 MinTotal time: 15 Min
Nothing could be easier than this simple dessert which makes good use of storecupboard ingredients in the most delicious way! This is almost instant lemon mering pie gratification!
Ingredients
- 1 box of Meringue Nests (there are usually six in a box)
- 1 jar of good quality lemon curd
- 1 1/2 cups (360ml) whipping cream
- 6 clear glasses
Instructions
- Run a fork through the lemon curd to loosen it up. Set aside.
- Whip the cream until it forms soft peaks. Use a well chilled scrupulously clean bowl and beaters. Take care not to overbeat it, or you may end up with butter!
- Begin by crumbling 1/2 of a meringue nest in the bottom of the glass. Top with a portion of whipped cream. Tap the glasses gently on the table to settle the cream.
- Cover the cream with a layer of lemon curd. Repeat the layers once, again tapping to make sure the layers settle.
- Finish off with a dollop of whipped cream. If desired you can finely grate a bit of lemon zest over top to garnish. Serve cold.
- These will keep, covered, in the refrigerator for several hours prior to serving.
All rights reserved The English Kitchen
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
I have never made any secret of the fact that the potato is my favorite vegetable. I could quite happily live without other things, but not my potatoes. That is why low carb diets never work for me. Eventually I just have to have a potato and you know how that goes, once your toe is dipped into the water, you end up all in. Sigh . . .
I saw this Air Fryer Blooming Baked Potato recipe on a blog called The Daily Yum. They looked so good. I pinned it right away and decided that today I would make myself one for my lunch. My daughter is with me and she doesn't like potatoes. As she is at work during the day, I thought I would have one for my lunch and then make something she does like for supper.
It is a simple recipe really, that makes use of two kitchen appliances. The microwave and the air fryer. I use my microwave all the time, but I hardly ever use my air fryer. (I would not be without it however.)
I mostly just use my microwave to heat things up or melt things. I also poach chicken in the microwave. It is very easily done and they always come out perfect, ready to use in a multitude of other recipes such as casseroles, salads, etc.
I have a Kuraidori Air Fryer. I bought it at my local Home Hardware and I have been very happy with it. I loved mine so much that I got one for my sister as a gift as well. She uses hers much more frequently than I use mine and she loves it.
It came with a rotisserie function. We both find it very easy to use. I highly recommend. I really do need to use it more often than I do!
WHAT YOU NEED TO MAKE AIR FRYER BLOOMING BAKED POTATOES
Not a lot really, depending on how you choose to garnish them at the end. Basically just some baking potatoes, seasonings and butter, and then your garnishes.
- 2 medium baking potatoes, well washed and dried
- 2 TBS melted butter
- 1/2 tsp fine salt
- 1/2 tsp coarse black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
- 1/2 tsp Italian seasoning
Suggested toppings:
- dairy sour cream
- crumbled bacon
- chopped spring onions
- grated cheese
- chives
- crispy fried salad onions (such as French's or Durkee's)
I used medium sized russet potatoes. They are the best for baking. In the U.K. I would use a Maris Piper or a King Edward. You can of course do any size of potato you wish, bearing in mind that a larger potato will take longer to cook.
You will be making cuts down into the potato in two directions so choosing a potato that rests on a flat bottom is best. That way it won't roll around too much when you are cutting it.
You can use oil instead of butter if you wish. I happen to prefer the naturally nuttiness of toasted butter with potatoes. I think its quite lovely.
You can adapt the seasonings you choose to use according to whatever you are going to garnish it with. You could even keep it simple and just use seasoning salt if that is all you have. OR a Cajun seasoning, Tex Mex, Greek, or whatever! You pick whatever floats your boat!
I used a Tex Mex Cheese with mine and then garnished it with some sour cream, bacon bits and crispy salad onions. It was very yummy!
HOW TO MAKE AIR FRYER BLOOMING BAKED POTATOES
Other than the slicing bit, these are quite simple to make. I love that they cook up in a fraction of the time that it would take to bake them in a conventional oven.
Do be sure not to overbake them in the microwave. You know the strength of your own microwave so judge accordingly. It is the same with the air fryer. Some seem to cook faster than others. I cooked mine in a Kuraidori Air Fryer in the open basket, situated in the center of the air fryer.
Make sure your potatoes are really dry. Using a sharp knife, place them onto a cutting board and cut them (without going all the way through to the bottom of the potato) into lengthwise cuts, 1/3 of an inch apart. Then do the same thing crosswise. You should have 1/3 inch square cuts that go down the width of the potato without going all the way through to the bottom. (You need the base intact to keep the potato together.)
Wrap in some paper kitchen toweling and place into the microwave. Cook on high for 3 to 5 minutes until they yield slightly when gently pressed.
Remove from the microwave.
Mix the salt, pepper and all of the spices/herbs together.
Brush the potatoes all over the top and into the cut surfaces with the melted butter, gently pulling them apart. Sprinkle with the seasoning mix.
Preheat your air fryer to 390*F/195*C. Place the potatoes into the air fryer basket.
Cook at the set temperature for 8 to 10 minutes or until golden brown with a crispy skin. Some air fryers may take longer, some shorter. (I like to add my cheese for the last minute.)
Serve hot and garnished with your favorite toppings! Enjoy!
These were really delicious and made for an excellent light lunch. They would be great as a side or even as a main depending on what you choose to top them with. I loved the crispy bits and yet inside they were nice and fluffy!
I enjoyed mine just as a lunch with some sour cream, bacon bits, cheese and crispy fried salad onions on top. If I had had any spring onions I would have added them! My cheese was a Tex Mex blend so a bit spicy, but not overly so!
If like me you have an air fryer that you are looking to use a lot more often, you might also enjoy these other recipes that I have cooked in my air fryer. They are good for a lot more than just heating up chips and frozen pizza!
PERFECT AIR FRYER EGGS (HARD OR SOFT) - If you struggle with getting your hard boiled eggs done the way you want them, you really need to try doing them in the air fryer. They come out perfect every time. I use it mostly for doing eggs to make deviled eggs or for egg mayonnaise sandwich filling.
AIR FRYER ROAST CHICKEN - Bear in mind that you won't be able to roast just any chicken in the air fryer. It needs to fit into the basket comfortably and none of the chicken can touch the top of the air fryer, but there is no nicer way of cooking a small roasting chicken. It ends up with a lovely crisp skin and beautiful moist and succulent meat. In my air fryer I can do it rotisserie style which is really yummy!
AIR FRYER TUNA MELT - Once you try this method of making a tuna melt, you will not want to make it any other way. It is fabulously delicious, with perfectly crisp bread, not soggy in the least. The bread stays true to form, not squished in any way, and it is so light and crisp and buttery that it practically melts in the mouth! This is tuna melt perfection. Oh yes, there is a delicious tuna salad and cheese in the sandwich. Its not all about the bread, lol.
Yield: 2
Air Fryer Blooming Baked Potato
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This is called taking your baked potato up to the next level! Done in the air fryer in a fraction of the time and delicious! You can top with anything you enjoy to eat with baked potatoes!
Ingredients
- 2 medium baking potatoes, well washed and dried
- 2 TBS melted butter
- 1/2 tsp fine salt
- 1/2 tsp coarse black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sweet paprika
- 1/2 tsp Italian seasoning
Suggested toppings:
- dairy sour cream
- crumbled bacon
- chopped spring onions
- grated cheese
- chives
- crispy fried salad onions (such as French's or Durkee's)
Instructions
- Make sure your potatoes are really dry. Using a sharp knife, place them onto a cutting board and cut them (without going all the way through to the bottom of the potato) into lengthwise cuts, 1/3 of an inch apart. Then do the same thing crosswise. You should have 1/3 inch square cuts that go down the width of the potato without going all the way through to the bottom. (You need the base intact to keep the potato together.)
- Wrap in some paper kitchen toweling and place into the microwave. Cook on high for 3 to 5 minutes until they yield slightly when gently pressed.
- Remove from the microwave.
- Mix the salt, pepper and all of the spices/herbs together.
- Brush the potatoes all over the top and into the cut surfaces with the melted butter, gently pulling them apart. Sprinkle with the seasoning mix.
- Preheat your air fryer to 390*F/195*C. Place the potatoes into the air fryer basket.
- Cook at the set temperature for 8 to 10 minutes or until golden brown with a crispy skin. Some air fryers may take longer, some shorter. (I like to add my cheese for the last minute.)
- Serve hot and garnished with your favorite toppings! Enjoy!
All rights reserved The English Kitchen
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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