Fried Cornbread III

Download
photo by Seasoned Cook photo by Seasoned Cook
photo by Seasoned Cook
Ingredients:
4
Yields:
1 batch
Advertisement

ingredients

  • 1 cup self-rising cornmeal mix
  • 23 - 34 cup buttermilk
  • 1 egg
  • to taste onion, chopped (optional)
Advertisement

directions

  • 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

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. a_happy_goddess
    I have no way to cook cornbread in an oven at the moment, so I thought I'd give this recipe a try. Absolutely wonderful! Thank you!!!
     
  2. Bond P.
    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.
     
  3. Roschel R.
    Really easy to make. I made them to go with my pinto beans tonight.
     
  4. Seasoned Cook
    Delicious! Particularly with cooked greens, soup or beans. Crispy goodness in every bite! Easy to prepare. Made for Spring 2008 Flour Challenge in Cooking Photos Forum.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes