Fried Cornbread With Maple Syrup Recipes

MAPLE SYRUP CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the egg, milk, syrup and butter; stir into dry ingredients just until moistened. , Pour into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

FRIED CORNBREAD WITH MAPLE SYRUP

Steps:

• In a castiron skillet, cook the bacon on medium heat until crisp; reserve fat. Set aside to cool.
• In same pan, fry the cornbread slices or cubes until golden brown on all sides.
• Place fried cornbread on a plate and crumble the bacon on top.
• Pour some warm maple syrup on top. Watch another episode of Land of the Lost.

FRIED CORNBREAD (SOUTHERN STYLE)

Steps:

• Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
• In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
• Serve and enjoy this tasty bread!

CORN FRITTERS WITH MAPLE SYRUP

Steps:

• Heat oil in a deep fryer to 350 degrees F (175 degrees C).
• In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended.
• Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.

BACON & MAPLE CORNBREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 23cm loose- bottomed square cake tin with baking parchment. Heat a frying pan over a medium heat and fry the lardons for 5-6 mins until golden. Remove to a bowl, leaving any residual fat in the pan. Fry the bacon rashers in the same pan until golden but not too crisp (it will cook more in the oven later), then remove to a plate and set aside.
• Pour any residual bacon fat from the pan into a bowl. Add the oil, buttermilk, eggs and maple syrup, and mix well. In a separate bowl, combine the cornmeal, flour, baking powder and bicarb, then tip this into the wet ingredients and stir to combine. Stir in the fried bacon lardons, then pour into the prepared tin. Arrange the bacon rashers on top, then bake for 15 mins.
• Meanwhile, for the glaze, heat the butter and maple syrup in a small pan until the butter has melted. Remove from the heat and set aside. After 15 mins, pour the glaze over the cornbread, brushing it to the edges to cover. Bake for a further 10-15 mins until the cornbread is golden brown and cooked through - a skewer should come out with very few crumbs and no raw batter. Once cool, will keep in an airtight container for up to three days.