"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Fried cornbread Recipe

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

Contributor:  
Contributor:  
Barry

Category:
Category:

Ingredients:  
Ingredients:  
1 cup self-rising flour
1 cup all-purpose cornmeal
2 tsp baking powder
teaspoon salt
1 tbsp sugar
cup buttermilk
⅓ cup water
2 large eggs, beaten
cup cooking oil or bacon drippings
1 tbsp butter

Directions:
Directions:
In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Add buttermilk, water and eggs; mix well. Heat oil and butter in a cast iron skillet or regular skillet over medium to medium high and drop batter into the hot skillet and fry it like a pancake. The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in the oil.

Remove and let drain over some paper towels or cooling Rack. Serve immediately with a warm drizzle of honey. Also good with butter or honey butter, with a meal or as a snack.

Variation: Jalapeno Cheese Fried Cornbread: Prepare as above, adding in 1 cup shredded Cheddar cheese and 1/4 cup chopped pickled jalapeno.

Personal Notes:
Personal Notes:
Fried cornbread is also called hoe cakes or Johnnycakes, is a sort of fried cornmeal flatbread.

When I was a kid, from time to time, my mother would make fried cornbread as a treat. She loved to serve them hot with a dab of butter on top. She and my Dad loved to break them up and put some into their buttermilk. I could never develop a taste for buttermilk however.



 

 

 

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