Cornbread Beef Liver Patties Recipes

CORNBREAD BEEF LIVER PATTIES

Steps:

• Preheat broiler.
• Place liver in a bowl and cover with boiling water; let stand for five minutes.
• Remove from water and run through a food grinder or food processor.
• Combine with cornbread crumbs, grated onion, bacon drippings, herbs and seasonings.
• Add enough hot water to moisten.
• Shape into six thick patties.
• Wrap with bacon and fasten ends with a toothpick.
• Place under hot broiler about 4" from the heat source.
• Cook until patties are well browned; flip and cook on the other side until bacon is crisp.

SOUTHERN FRIED CORNBREAD PATTIES RECIPE

Steps:

• Put the skillet on your stovetop to preheat.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• In a small bowl, beat the egg with the sugar until combined.
• Add the oil and mix until combined.
• Pour this mixture into the buttermilk/baking soda, and mix.
• When the skillet is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• Swirl around the skillet to get the butter covering the bottom well.
• Spoon the batter immediately into the pan. Allow the patty to brown well on the first side and then flip and brown the other side. About 5 minutes total time.
• Remove to paper towels to absorb excess fat. Repeat until all the batter is used.

LOVELY BEEF LIVER

Steps:

• Mix sauce ingredients together.
• Coat the liver in the Panko Crumbs.
• Heat oil in a fry pan.
• Brown the liver on both sides.
• Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
• Pour in the sauce, cover and simmer 15 minutes over medium heat.
• Serve.

CORNBREAD PATTIES

Steps:

• Heat oil in frying pan, add enough oil to shallowly cover pan.
• Mix all ingredients and drop by one tablespoon to form small patties in hot oil.
• Brown on one side, flip and brown on the other side.
• Continue browning in batches, adding more oil as necessary.
• Serve immediately with butter.
• Can reheat any leftovers in toaster oven.

MRS. PATTI'S MEXICAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet.
• Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter.
• Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top.
• Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

KITTENCAL'S BEST CHOPPED BEEF LIVER!

Steps:

• Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
• Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
• Process the cooked chicken then measure out 1/4 cup.
• Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
• Season with salt and lots black pepper.
• Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
• The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).