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.
It’s easy to make with all-purpose flour and a few additional ingredients.
COOKING TIP
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.
ENJOY!
Calories and nutritional information not included with recipes on this site.
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 Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Cornbread
Cuisine: southern
Keyword: cornbread
Servings: 12flapjacks
Ingredients
1cupself-rising white or yellow cornmeal mixPlus 2 extra tablespoons of the mix.
1/3cupself-rising flourSee my recipe or Homemade Self-Rising Flour.
2tablespoonssugar (optional)
2medium eggs, beaten
1cupbuttermilkcultured or low-fat
2cupscooked collard greensdrained and coarsely chopped
1/4cupchopped jalapeno peppersjarred
vegetable oil for frying
Instructions
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.