Fried Stuffed Cornbread are thin rounds of fried cornbread “stuffed” with cooked collard greens and chopped jalapeno peppers.
Enjoy these flapjacks as a side dish, light meal or snack.
This is a variation of my Stovetop Mini Flapjacks. Easy to make with a few ingredients.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any of the pictured products.
Delighted to share what I purchased and used to make this delicious recipe.
All comments are my own.
MY INSPIRATION FOR THIS RECIPE
On New Year’s Day 2022, I made Smoky Collard Greens.
A few days later, I felt inspired to use some of the great tasting leftovers in a batch of cornbread flapjacks. The chopped jalapeno peppers add a splash of heat and flavor.
Delighted to share the recipe with you. I welcome your comments and suggestions.
WHAT IS SELF-RISING CORNMEAL MIX?
Self-rising cornmeal mix is a key ingredient in Fried Stuffed Cornbread.
This store-bought product contains cornmeal, flour and other ingredients.
Available on the baking aisle of most grocery stores.
A variety of online stores also carry this mix.
Google “self-rising cornmeal mix” to access online store locations.
WHAT IS SELF-RISING FLOUR?
Store-bought self-rising flour is another key ingredient in this recipe.
It contains enriched bleached flour, leavening (baking soda), salt, and
You may want to make my Homemade Self-Rising Flour.
It’s easy to make with all-purpose flour and a few additional ingredients.
Preheat oil in skillet on top of stove until sizzling hot (not smoking hot).
Cornmeal fries better in vegetable oil than in melted butter.
FASCINATING FLAPJACK FACTS
Flapjacks are thin “rounds” of cornbread batter fried in a greased skillet on top of the stove.
Flapjacks are also known as corn cakes, fried cornbread, griddlecakes, and hoecakes.
According to the Oxford English Dictionary, the word “flapjack” was used as early as the beginning of the 16th century. During that time, it was very likely a flat tart.
It is uncertain as to what the “jack” in flapjack means. However, it very likely refers to the small size of a flapjack. Back then, “jack” meant something was smaller than normal.
Calories and nutritional information not included with recipes on this site.
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No need to type each ingredient.
Fried Stuffed Cornbread
- 1 cup self-rising white or yellow cornmeal mix Plus 2 extra tablespoons of the mix.
- 1/3 cup self-rising flour See my recipe or Homemade Self-Rising Flour.
- 2 tablespoons sugar (optional)
- 2 medium eggs, beaten
- 1 cup buttermilk cultured or low-fat
- 2 cups cooked collard greens drained and coarsely chopped
- 1/4 cup chopped jalapeno peppers jarred
- vegetable oil for frying
- In medium bowl, combine self-rising cornmeal mix, self-rising flour, sugar, eggs and buttermilk.
- Stir until well combined with a large spoon. Leave no dry crumbs. Stir in drained collard greens. Set aside.
- 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.
- Drop a small drop of batter in skillet. If it sizzles and browns quickly, hot skillet is ready for batter.
- Drop 3 tablespoons of cornbread batter into hot skillet. Sprinkle top with 1/2 teaspoon of chopped jalapeno peppers (use more if preferred).
- 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.
- Drain on paper towels.
- Carefully add another 3 tablespoons of vegetable oil to HOT skillet.
- Repeat process as previously instructed until all batter has been fried.
- Serve hot.
- 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.
- WARM IN OVEN: Arrange flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes.