1/2 cup self-rising
1 1/3 cups self-rising cornmeal
1 tablespoon sugar
1/4 teaspoon Morton table salt
1 cup buttermilk (whole works better)
Crisco vegetable oil
Peanut, or Canola oil, or pure
lard for frying
Using Crisco, the cornbread doesn't stick to the stainless steel skillet like Canola oil!
Mix well all ingredients, except for the frying oil to the consistency of
stiff pancake batter. If you desire the mixture thinner, add a little
water. Heat a small amount of frying oil, lard or butter in a medium or
large skillet over medium heat. Drop the batter, by tablespoons,
into the hot skillet. Use about 1 heaping tablespoon of batter per cornbread
cake. Fry cake until golden brown and crisp; turn each cake with a
spatula, and then brown the other side. Add additional oil as needed
to keep the cornbread cakes from sticking. Too much oil added to the
skillet will allow the cornbread cakes to absorb the oil and will become
greasy. Remove cornbread cakes from skillet with a slotted spoon and
drain on paper towels.
YIELD: 12 to 14 cornbread cakes
Above fried cornbread on 03-21-13, light with crispy
edges.....beautimous looking and tasting!
NOTE: There is nothing to compare to the taste of cornbread
that is fried in pure lard. However, there is much mixed debate over
the effects of
lard clogging the arteries and increasing one's bad
cholesterol count! Moderation in all things has to be the key.
My Mother, Ann Porter made fried cornbread using
White-Lily brand self-rising
corn meal and buttermilk and they were excellent. I have had excellent
success using the
Tenda-Bake brand of cornmeal made here in NC by Midstate Mills, Inc., Newton, NC and also
House-Autry brand. We used
Red Band flour exclusively in the past! When you increase the ratio of the
flour to the cornmeal, you end up with something more like cake instead of
cornbread! I receive requests for my fried cornbread regularly.
If you desire a more crisper crunchy edge to the outer perimeter of the
cornbread which looks like lacework; thin the batter down with extra
UPDATE: Red Band flour is no longer available and bought out
by White Lily and it is not the same flour IMHO! I now use White Lily
Mills flour made by Midstate Mills which also makes the Tenda-Bake corn meal
Pillsbury Best flour.
Fried Cornbread served with
Fried Steak, Potato Salad,
Squash n Onions and sliced cucumbers.
Also goes very well with my
Oxtails and Rice
and Cabbage and Smoked Neck
A few sequence pixs taken: Note: I did a double batch of
cornbread as evidenced by the two eggs in the first pix.
Web published by Bill aka Mickey Porter 02-22-09
LEAVING ON A
If you do not know Jesus Christ as your Lord and Savior, please take this
moment to accept him by Faith into your Life, whereby Salvation will be
Romans 10:9 “That if thou shalt confess with thy mouth the Lord
Jesus, and shalt believe in thine heart that God hath raised him from the
dead, thou shalt be saved.”
link of Bible Verses About Salvation, King
James Version Bible (KJV).
Hebrews 4:12 “For the word of God is quick, and powerful, and
sharper than any two edged sword, piercing even to the dividing asunder of
soul and spirit, and of the joints and marrow, and is a discerner of the
thoughts and intents of the heart.”
Romans 6:23 “For the wages of sin is death; but the gift of God is
eternal life through Jesus Christ our Lord.”
Romans 3:23 “For all have sinned, and come short of the glory of
Hebrews 11:1 “Now
faith is the substance of things hoped for, the
evidence of things not seen.”