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A pancake, also known as hotcake, griddlecake, or flapjack, is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in ...
On the Side: More than 100 Recipes for the Sides, Salads, and Condiments That Make the Meal. Simon & Schuster, 2004. ISBN 0-7432-4917-8. The Junior League of Charleston. Charleston Receipts. Wimmer Brothers, 1950. ISBN 0-9607854-5-0. Lewis, Edna and Peacock, Scott. The Gift of Southern Cooking: Recipes and Revelations from Two Great American ...
Southern United States Unripe tomatoes, sliced, coated with cornmeal, and fried. [27] Frito pie: Southwest Southwestern United States A dish made with chili, cheese, and corn chips (especially Fritos). Additions can include pico de gallo, refried beans, sour cream, onions, rice, and jalapeños. [28] [29] Garbage Plate: Northeast Rochester, New York
Get the Southern Baked Mac & Cheese recipe. PHOTO: ANDREW BUI; FOOD STYLING: ADRIENNE ANDERSON. Skillet Cornbread. ... Dredging in buttermilk and cornmeal, then frying in a small amount of oil ...
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. ... Southern Living 17 hours ago
2. Place a wire mesh strainer over a medium bowl. Add the corn- meal, both of the spelt flours (or pastry flour, if using), baking powder, cinnamon, and salt to the strainer. Stir with a wire whisk to sift the ingredients into the bowl. Add any cornmeal left in the strainer into the bowl. Whisk to aerate the mixture. 3.
Southern cornbread has traditionally been made with little or no sugar and smaller amounts of flour (or no flour), with northern cornbread being sweeter and more cake-like. Southern cornbread traditionally used white cornmeal and buttermilk. Other ingredients such as pork rinds are sometimes used. Cornbread is occasionally crumbled and served ...
Summer squash – dredged in a mixture of cornmeal and flour and fried crisp with a light to medium browning, prepared en casserole, or made into pickles; Swamp cabbage – heart of palm; Tomatoes – sliced ripe, also eaten at breakfast Fried green tomatoes; Sweet potatoes – often "candied" with butter and brown sugar; Tomato aspic