Recipe by Chef shapeweaver �
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 Food.com (a.k.a. ZAAR ) on 2/24/11
Top Review by Connie Lea
Wow - these are so good. I screwed up and added 1/2 cup shortening to the mix instead of 1/4 cup (I'm bad about not reading the recipe all the way through before I start), but they were still super good. Next time though I will cut back to the 1/4 cup. I also used buttermilk, just cause I love buttermilk in biscuits and pancakes, etc. I also had a little trouble cooking the first few but finally got the hang of it and they turned out perfectly.
Thanks so much Chef shapeweaver for posting. I will definitely be making again and again.
- 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 See How It's Made
- In a large bowl,combine all ingredients, mixing well.
- In a large cast iron skillet ( can use an ordinary skillet ), heat 1/2 cup shortening over medium heat until hot but not smoking.
- 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.
- Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).
- If it is,turn and brown other side.
- After removing from skillet,butter and keep warm.
- Repeat from Step 3 with remaining batter.