By elt on August 08, 1999
Photo by michelles3boys
Photo by michelles3boys
"This recipe has been in my family for several generations. In Louisiana, we serve this with boiled cabbage, turnip greens, black-eyed peas, and butterbeans. It is delicious, but takes practice to make it just right."
Serving Size: 1 (660 g)
Servings Per Recipe: 1
"Boy does this bring back memories! When I was growing up, my Mom would make fried cornbread to go with fish. I decided to try my hand at making it and it was soooo good!! I like mine to have a nice salty flavor. You need to have your oil fairly hot (at least on medium), so it sizzles when you add the batter. I didn't shape mine into balls and flatten, I just spooned mine into the oil and then flattened with the back of the spoon. That's how my Mom did it. Thanks for the recipe, it brought back good memories of home!"
"This is a perfect base for fried cornbread. I don't have self-rising cornmeal so I make my own using the simple recipe posted on this site. Tonight I'm going to try it with thawed frozen corn mixed into it. I serve this with vegan chili and greens and everyone loves it."
"i just made some cabbage, corn beef,rice and wanted to make my meal complete with fried corn bread. It wont be right to have this without the fried corn bread. This is one of the many things that my grandmother use to make. There is nothing like some good old soul food."
"Just like my mother in law from Eastern North Carolina used to make! Wonderful! Thanks!!!"
"This is what is called bannock in New England. Delicious with butter and a little sprinkle of salt. Great with stewed beans, fried tripe or fried fish. Love it! Sally"
"It was super easy to make - but it didn't have any flavor, and even my husband (who LOVES cornbread) disliked it. Perhaps the brand of cornmeal makes a difference - and I used a regular skillet."
"This is wonderful. I remember fried cornbread from my childhood and despaired of ever tasting it again. My husband who is part Swede and Northerner to boot had never tasted it before and loved it. Thanks"
"Recipe is not difficult. (Just add water!) This is a great starting point for something creative. Succotash version was well received. I didn't see an oil temp listed, but found 375 F to be ideal."
"Just what I was looking for! This was so simple, I got it right the first time."
"Exactly the way I remember it. My grandmother used to make this when she didn't have time to make a batch of cracklin' bread. I got a craving for this one day and knew I'd be able to find one on 'zaar. Thanks so much for taking me back to the good ol' days!"
"Simple! Delicious! The Family enjoyed it!"
"Good stuff but alittle greasy we thought.They reminded us of hushpuppies. They still went very well with white beans and fried taters,though. I added chopped onion to the batter and also added some chopped red peppers to half the batter to kick them up alittle more. Thanks for sharing your recipe! "
"Super good. The crispness on the outside and the yummy on the inside made these perfect. Very simple to make as well. Thanks for such a great recipe!"
"Oh my goodness! I absolutely love this. It tastes just like the fried cornbread my grandmother used to make. She never wrote the recipe down and I thought I wouldn't have it again and then I came across your recipe. Thanks so much for posting it. It's great on a hot day when you don't want to heat the kitchen up by turning the oven on."