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FRIED CORNBREAD
INGREDIENTS:
1/2 cup self-rising flour
1 1/3 cups self-rising cornmeal
1 egg
1 tablespoon sugar
1/4 teaspoon salt
1 cup buttermilk (whole works better)
1/4 cup Crisco vegetable oil
Crisco,
Peanut or Canola oil, or pure lard for frying Note:
Using Crisco, cornbread doesn't stick to the skillet like it does with
Canola oil!
Mix well all ingredients, except for the frying oil to the consistency of
pancake batter. If you desire the mixture thinner, add a little
water. Heat a small amount of frying oil or butter in a medium or
large skillet over medium heat. Drop the batter, by full 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
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 good luck
using the Tenda-Bake brand of cornmeal made here in NC by Midstate Mills,
Inc., Newton, NC and also House of Autry brand. We use Red Band flour
exclusively!
Bill aka Mickey Porter 02-22-09.
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