Fried Cornbread (Southern Style)

“A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can't beat it!!! Just like Grandma use to make!”
READY IN:
20mins
SERVES:
5
UNITS:
Metric

Ingredients Nutrition

  • 236.59 ml self-rising cornmeal mix
  • 158.51 ml water
  • 236.59 ml vegetable oil (for frying)

Directions

  1. Mix first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
  2. In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
  3. Serve and enjoy this tasty bread!

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