Total Time
20mins
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition

  • 2 eggs, slightly beaten
  • 236.59 ml buttermilk (original used regular whole milk )
  • 59.14 ml melted shortening (could use strained bacon drippings )
  • 354.88 ml self-rising cornmeal mix (PLEASE use yellow, wouldn't want have pale looking cornbread )
  • 236.59 ml all-purpose flour
  • 59.14 ml sugar
  • 118.29 ml 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.
Most Helpful

5 5

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.