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Golden Fried Cornbread

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“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 Food.com (a.k.a. ZAAR ) on 2/24/11”
READY IN:
20mins
YIELD:
9 cornbread patties
UNITS:
Metric

Ingredients Nutrition

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

Directions

  1. In a large bowl,combine all ingredients, mixing well.
  2. In a large cast iron skillet ( can use an ordinary skillet ), heat 1/2 cup shortening over medium heat until hot but not smoking.
  3. 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.
  4. Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).
  5. If it is,turn and brown other side.
  6. After removing from skillet,butter and keep warm.
  7. Repeat from Step 3 with remaining batter.

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