Grandma Callie's Cornbread Recipe
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Ingredients: |
Ingredients: 1 cup Ellis Davis self-rising, fine, white corn meal (found only at Piggly Wiggly)
water, just enough to make the batter similar to pancake batter
salt to taste
oil for frying - 1/2 inch to 1 inch deep
optional: add 1 tbsp of self-rising flour to the cornmeal before adding water
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Directions: |
Directions:- mix cornmeal, salt and water together in a bowl with a fork
(like pancake batter - not too thick, not too thin, definitely not clumpy!)
- heat oil slowly in a skillet on medium heat
- spoon out a tablespoon of batter into the hot grease
(if consistency is correct, it will run just a little, allowing the edges to be crunchy)
- fry cornbread for about a 1 to 1-1/2 minutes before turning the cornbread over to cook on the other side for approx. 1 to 1-1/2 minute
- remove cornbread from the grease and place on a plate lined with paper towels
Deep Frying Safety Tips:
1. Never fill your pan too full with oil!
2. Carefully monitor the oil's temperature - heat the grease slowly!
3. Do not fry wet food - water should never come in contact with hot grease!!!
4. Have the pan's lid close by - use a splatter screen to protect skin and clothing
5. Turn the pan's handles to the back of the stove!
6. Make sure to keep children out of the kitchen!
7. Carefully remove the food from the pan with a slotted spoon or tongs!
8. Let the oil cool completely with lid in place and then dispose of it properly! |
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Personal
Notes: |
Personal
Notes: Like most southern women who cook from their hearts and memory, Mama Hazel did not have Grandma Callie's cornbread recipe written down, or at least it wasn't listed in her recipe binder. I took the time to call Aunt Joyce Taylor and she gave me the step-by-step instructions on how to re-create this family favorite cornbread recipe.
Another fun-fact that she mentioned to me was that the Mill who produces and distributes this cornmeal is located in Deep Run NC. For more information, you can call Ellis Davis Corn Meal (252) 568-3787
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