Fried Cornbread III
photo by Seasoned Cook
- I use a self rising cornmeal mix for this.
- I use about 1 cup of cornmeal mix, about 2/3 to 3/4 cup of buttermilk, and 1 egg.
- You can adjust the amount of milk depending on how thick or thin you would like them to be. And then you just fry them just like pancakes.
- It's really simple. Also, sometimes my mom would add some chopped onion to these. Alicia Goodman
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I made these this morning on stove top in a cast iron pan with a cast iron cover.....they came out beautifully and were delicious. Next time I will fry up some bacon to grease the pan and to add a little drippings to the batter--for more flavor, I made them thick...so used the cover on my pan to create an oven effect after turning them. I ate them with butter and maple syrup....but wished for sorghum syrup, again for more flavor. I particularly enjoyed the crispy crust and that it didnt crumble like corn bread often does. Thank you for this recipe.