SOUTHERN FRIED CORNBREAD

By RoketJSquerl

Ingredients

• 1/2 cup self-rising flour
• 1 1/3 cups self-rising cornmeal
• 1 egg
• 1 tablespoon sugar
• 1/4 teaspoon Morton table 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, the cornbread doesn't stick to the stainless steel skillet like Canola oil!

Details

Adapted from portercalls.com

Preparation

Step 1

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