"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Fried Cornbread Recipe

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This recipe for Fried Cornbread, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Niederee
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups white corn meal
3 Tbsp. flour
1 tsp.salt
1 tsp. baking soda
1 egg (beaten)
2 cups buttermilk
2 Tbsp. butter

Directions:
Directions:
Grandma Woodruff always said put 2 Tbsp. of melted lard into mixture, I use butter. Stir all mixture together until smooth. Mixture should be about the consistency of pancake mixture. Use a griddle or large frying pan with just enough oil or lard to keep cakes from sticking. Make sure grease is hot and using a ladle make cakes smaller than a saucer. Let cakes bubble in middle before turning. They are better if someone is frying while eating is happening. Sometimes you have to add more buttermilk if batter gets thick during the frying process.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For a large crowd, you may have to double recipe. Brown like you would pancakes. Serve with butter.

 

 

 

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