Golden Fried Cornbread
Recipe: #6186
August 12, 2012
Categories: Breads, Side Dishes, Southern, Sunday Dinner, Quick Breads, Flour, more
"This is the recipe I've used for years to make Fried Cornbread,and thanks to Connie Lea asking about it I'm going to post it.:) I found the original recipe on the back of a bag of Martha White Yellow Cornmeal Self-Rising Cornmeal Mix, but I changed the type of milk that was used.If you like you could add a bit of finely chopped onion to the batter but try the way it's written first and see what you think.:) Cooking time is for each cornbread pattie. This recipe makes 9 to 12 cornbread patties. Submitted to " ZAZZ " on August 12th.,2012"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (173.9 g)
- Calories 601.5
- Total Fat - 45.9 g
- Saturated Fat - 9.6 g
- Cholesterol - 110.9 mg
- Sodium - 104.8 mg
- Total Carbohydrate - 39.5 g
- Dietary Fiber - 0.8 g
- Sugars - 15.7 g
- Protein - 8.7 g
- Calcium - 90.9 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl,combine all ingredients, except for the 1/2 cup of shortening and mix well.
Step 2
In a large cast iron skillet ( can use an ordinary skillet ), heat 1/2 cup shortening over medium heat until hot but not smoking.
Step 3
When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water ) spread batter until about 1/4 inch thick.
Step 4
Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden( about 4 minutes )if it is,turn and brown other side.
Step 5
After removing from skillet,butter and keep warm.
Step 6
Repeat from Step 3 with remaining batter.
Tips
No special items needed.
5 Reviews
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