Golden Fried Cornbread

"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 (a.k.a. ZAAR ) on 2/24/11"
photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
Ready In:
9-12 cornbread patties


  • 2 eggs, slightly beaten
  • 1 cup buttermilk (original used regular whole milk )
  • 14 cup melted shortening (could use strained bacon drippings )
  • 1 12 cups self-rising cornmeal mix (PLEASE use yellow, wouldn't want have pale looking cornbread )
  • 1 cup all-purpose flour
  • 14 cup sugar
  • 12 cup shortening


  • 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.

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  1. Absolutely delicious!!!
  2. 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.<br/><br/>Thanks so much Chef shapeweaver for posting. I will definitely be making again and again.


Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)
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