Prep 5 mins
Cook 15 mins
A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!
- 236.59 ml self-rising cornmeal mix
- 158.51 ml water
- 236.59 ml vegetable oil (for frying)
- Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
- In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
- Serve and enjoy this tasty bread!
You can't beat fried cornbread! I've lived in AL all my life, but I was only introduced to this delight about 5 years ago. Great way to change up the already wonderful taste of cornbread!
Girl, this was in the money. I haven't had these in more than 20 years. Will make these again. UPDATE: I made these before and didn't put a picture to it. I love these. I had one with some cane patch syrup. That is the only kind of syrup toeat with biscuits and fried cornbread. Made for Cajun/Creole
This was different from any cornbread I have ever had. Simple and easy to make. We loved it. I will be making again. Thanks for the recipe.