"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Fried Corn Bread, by Lisa Meyer, is from The Meyer Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup flour 3/4 cup cornmeal 3 tablespoons sugar 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon essence, see miscellaneous section for recipe 2 beaten eggs 1 cup milk or buttermilk vegetable or canola oil
Pour about 1 inch of oil in a skillet. Heat over medium heat. Mix dry ingredients in small bowl. Mix wet ingredients in medium bowl. Add dry ingredients to medium bowl all at once. Stir until combined. Drop batter into skillet with a large spoon. Cook on one side until golden brown then flip. Cook until crispy. Remove to paper towel to drain grease. Serve hot with a little butter.
A new discovery upon moving to the south! This corn bread is delicious and crispy... kind of like a hush puppy. You can add anything to this batter...jalapenos and Mexican spices would be great!
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