This is my mother's recipe for cooking good “ole” southern fried cornbread. Nothing goes better with southern cooking then cornbread. This cornbread complements beans, greens, fish and most everything else. This cornbread is not sweet like most cornbread you will find in restaurants. I have always preferred non-sweet cornbread. It just tastes better.
This will make about 6 – 3” to 4” diameter size pieces of cornbread about 1 / 2” thick.
- Self rising cornmeal : 2 / 3 cup.
- Self rising flour: 1 / 3 cup.
- Baking powder: 1 teaspoon.
- Milk – whole or skim; whole is best: 1 / 2 cup.
- Salt- optional: A dash.
- Vegetable oil: 2 teaspoons to start, more added as cornbread cooks.
- Frying pan: 9” is a good size, non-stick.
Mix cornmeal, flour, baking powder, milk and optional salt in a bowl using a spoon. Put the pan on about medium heat, add 2 teaspoons of oil and allow to heat, then spoon drop mix into pan. It is basically like making a small pancake. The oil should be hot enough for the cornbread to sizzle when you drop it in the pan. If you want thinner cornbread, just add a little more milk to the mix. A 9” pan will let you cook about three pieces at one time. As they cook, add just a little oil, 1 to 2 teaspoons, so they continue to sizzle and fry. You want to cook them to a nice crunchy golden brown, flipping them several times. When finished, place on a paper towel on a plate. Serve with butter. Very, very good!
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