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Fried Stuffed Cornbread
Fried Stuffed Cornbread are thin rounds of fried cornbread “stuffed” with cooked collard greens and chopped jalapeno peppers.  Serve as a side dish, light meal or snack. Makes 12 flapjacks. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
flapjacks
Ingredients
Prep Time 20 minutes
Cook Time 30 minutes
Servings
flapjacks
Ingredients
Instructions
  1. In medium bowl, combine self-rising cornmeal mix, self-rising flour, sugar, eggs and buttermilk.
  2. Stir until well combined with a large spoon. Leave no dry crumbs. Stir in drained collard greens. Set aside.
  3. Pour 1/4 cup vegetable oil in a 9″ cast iron skillet. Make sure oil covers entire bottom of skillet. Warm over medium heat until sizzling hot, but not smoking.
  4. Drop a small drop of batter in skillet. If it sizzles and browns quickly, hot skillet is ready for batter.
  5. Drop 3 tablespoons of cornbread batter into hot skillet. Sprinkle top with 1/2 teaspoon of chopped jalapeno peppers (use more if preferred).
  6. Fry over low-medium heat 2 to 3 minutes or until edges look dry. Flip over and cook 2 to 3 more minutes or until golden brown.
  7. Drain on paper towels.
  8. Carefully add another 3 tablespoons of vegetable oil to HOT skillet.
  9. Repeat process as previously instructed until all batter has been fried.
  10. Serve hot.
  11. STORE cooled fried cornbread flapjacks in a container with a tight lid or store them in a zippered storage bag. Refrigerate until ready to use.
  12. WARM IN OVEN: Arrange flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes.