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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is the recipe I've used for years to make Fried Cornbread,and thanks to Connie Lea asking about it I'm going to post it.:) I found the original recipe on the back of a bag of Martha White Yellow Cornmeal Self-Rising Cornmeal Mix, but I changed the type of milk that was used.If you like you could add a bit of finely chopped onion to the batter but try the way it's written first and see what you think.:) Cooking time is for each cornbread pattie. Submitted to (a.k.a. ZAAR ) on 2/24/11 Ingredients:
2 eggs, slightly beaten |
1 cup buttermilk (original used regular whole milk ) |
1/4 cup melted shortening (could use strained bacon drippings ) |
1 1/2 cups self-rising cornmeal mix (please use yellow, wouldn't want have pale looking cornbread ) |
1 cup all-purpose flour |
1/4 cup sugar |
1/2 cup shortening |
Directions:
1. In a large bowl,combine all ingredients, mixing well.
2. In a large cast iron skillet ( can use an ordinary skillet ), heat 1/2 cup shortening over medium heat until hot but not smoking.
3. When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water ) spread batter until about 1/4 inch thick.
4. Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).
5. If it is,turn and brown other side.
6. After removing from skillet,butter and keep warm.
7. Repeat from Step 3 with remaining batter.
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