Pan Fried Corn Pone my version
Pan Fried Corn Pone my version

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, pan fried corn pone my version. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Pan Fried Corn Pone my version is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Pan Fried Corn Pone my version is something which I’ve loved my whole life.

Corn Pones - How to make Corn Pones. Cracklin Corn Pones FRIED up Crisp, Best Old Fashioned Southern Cooks. This corn pone recipe is as traditional as it gets, unsweetened and cooked in a cast iron skillet!

To get started with this recipe, we have to prepare a few ingredients. You can cook pan fried corn pone my version using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Pan Fried Corn Pone my version:
  1. Get 4 cup self-rising cornbread mix
  2. Get 1-1/4 cup milk
  3. Prepare 15 ounce can of whole kernel corn drained
  4. Make ready 1/4 cup sugar
  5. Prepare As needed oil to fry in 1/4 cup total
  6. Take 1/4 cup vegetable oil or corn oil
  7. Make ready 1/3 teaspoon salt
  8. Take 3 large eggs
  9. Get 1/2 teaspoon water

The catch of the day is dipped in a crispy cornmeal batter and pan fried. This pan seared corn recipe relies on your good ol' pan on the stove top to give you perfectly seared, juicy & tender corn. Pan roasting helps to bring out the natural sweetness of the corn. Apply a little bit of the garlic & herb butter and dig straight into the goodness of juicy sweet corn.

Instructions to make Pan Fried Corn Pone my version:
  1. Heat a cast iron skillet and spray with nonstick spray.
  2. Mix the batter and add the corn.
  3. Mix very well no lumps. If it's too runny add a little cornbread mix. You want this like waffle or pancake batter.
  4. Add to the skillet about a dessert spoon size
  5. Let cook till craters form
  6. Flip them then and cook 2-3 minutes on second side.
  7. Move to a paper towel
  8. OK the fry in oil method add oil to the skillet and fry in oil. Yes this does actually change the texture and flavor of the corn pone.
  9. OK the last method. Have a big spatula, and have the skillet hot and a good fitting lid and a half teaspoon of water. Pour out the remaining batter on the hot skillet.
  10. Add the lid and add the water under the lid and close for 1-1/2 minutes turn down the heat. This will toughen up and form a slight skin to make this a bit easier to flip without splatter or falling apart.
  11. Take lid off and flip this bad boy, then turn up heat and cook 3 minutes. Turn once or twice more looking for any raw batter if none then it is finished.
  12. Serve I hope you enjoy!!!

From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh Chinese egg noodles are a staple of Chinese Here's how to make my favorite version, topped with seafood in a light gravy. If the noodles are pan-fried on high heat the entire time, you'll end up burning them before they can get. In any instance, I'll always opt for boneless and skinless cod loins. Boneless because who's got time for removing the bones? Skinless just through personal preference, not a huge fan of fish skin.

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