Monday, January 5, 2009

Fried Cornbread

One of our favorites is fried cornbread with chili. I have had it included on my menu several times in the past month or two. Cornbread is good with most any Southern meal. Another favorite would be rice, tomato gravy and fried cornbread with pork chops. This also is great with a vegetable plate.

After one of my high school friends, who now live in Yankee territory:-) saw my many references to fried cornbread on my menu she requested instructions for making it. Here it is Megan and Michelle. On those days that you are yearning for some southern love and comfort try this one and I truly hope it does not disappoint!

There's cornbread and then there is glorified fried cornbread. Eating this fine southern staple transports me to the tables of some of my favorite cooks. I credit my former pastor's wife, Mrs. Myra, and my mother-in-law, Mrs. Jackson (yes, that is her first name) with teaching me how to make this fine, fine simply divine southern staple!

The first and most essential tool in a southern kitchen would be a well-seasoned iron skillet! I cannot imagine cooking without it.

The simplicity of this recipe keeps me making it. I know the baked cornbread is finer for the figure, but the sheer facility of this recipe has me making it far too frequently!

The ingredients required are:
  • 1 cup self rising cornmeal
  • 1 egg
  • 1/2- 1cup of your choice water, milk or buttermilk
If I have buttermilk, it is my favorite version; however, water makes a fine cornbread as well.
For those of you that like exact measurements, this one cannot be done that way. I can tell you start with meal, egg and 1/2 cup of liquid and beat the mixture. Add liquid only until the consistency below is reached.

Now focus your attention on the skillet, have about 1/4 inch canola oil heating. Allow the oil to get hot enough to sizzle when the spoonful of very thick batter comes in contact. The bread will be far too greasy if the oil is too cold and if it is too hot the bread will burn on the outside before it is cooked on the inside. Often, I test the oil with a quarter sized drop of batter to assess the readiness of the oil. Remember, it should sizzle! Cook on med high.

I use a serving spoon for sizing my cornbread. Mrs. Myra always seemed to measure them up using the the size of her palm. (That's how I remember it anyway. It has been several years since those cherished days of mentoring.)

Be prepared to flip the bread as you see the edges browning.

Get your plate ready! Seems like the fried cornbread was always the last thing in the skillet right before sitting down to eat! Hope you enjoy and don't blame me if you find yourself making this more than you buy the "jiffy" mix.


Megan said...


Main Street Mom said...

Let me know of your cooking outcome after following these instructions!!!