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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Fried Corn Bread Recipe

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This recipe for Fried Corn Bread is from A Cookbook of Patsy's Favorite Recipes!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Cup Self-Rising Flour
1 Cup Aunt Jemima Cornmeal
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
3/4 Cup Buttermilk
1/3 Cup Water
2 Large Eggs
1/4 Cup Oil
1 Tablespoon Butter
Directions:
Directions:

Line a rimmed baking sheet with paper towels and place a rack on top; set aside.
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 over medium to medium high and drop batter by 1/8 cup measure into the hot skillet to form small medallions.

Fry until brown and crisp, turn and brown the other side.
Remove and let drain on rack.
Number Of Servings:
Number Of Servings:
Serve 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Patsy's words exactly, back in the southern states these are called Cornbread Hoe Cakes. You serve them immediately with warm syrup or honey butter for breakfast or as a snack, or dip 'em in a mess o' greens to sop up that pot likker (juice from the greens)!

 

 

 

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