Cornbread is merely a southern staple. There are not many meals that a golden brown skillet of it does not complement perfectly. That said, our variations do exist. And, one of them is Southern Fried Cornbread. We Southerners do several ways of “frying” the cornbread. My mom also served what she called “Fried Cornbread,” a delicious cornbread made with cornmeal and buttermilk that you just fried. It was a constant alongside homemade vegetable soup, and also often appeared alongside chili. Piling some greens or beans right on top of that, too, is perfect.
A new way to cook your cornbread that results in a lighter bread now 100 different ways of doing this are available. There are some recipes that you must prepare and form a thick dough before you fry it. I think it’s easier, neater, and I like the crispy external method with a pourable batter. Fried cornbread, also known as cornmeal hoecakes and corn cakes, and occasionally Johnnycakes, is a kind of fried cornmeal flatbread-as if you were taking cornbread batter and frying it like a pancake. The inside is puffing up like cornbread, while the outside is getting cool and crispy in the oil to fry. It’s the ideal companion to a mess of greens, for breakfast or as a sweet treat when drizzled with a bit of syrup. If you have picky little eaters like me, then this is a great family lunch or dinner choice.
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
(1) large egg
oil for frying
1. In a bowl, add and combine the first four ingredients and mix well.
2. The combination will be very sticky but not soupy, heat oil in a skillet, and sprinkle in oil with spoonfuls.
3. Cook on one side until brown, and turn on the other (like how you cook a pancake).
4. Place paper towels on the pan and blot any excess oil.
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