Golden Fried Cornbread
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
25m
Ready In
Ready In
Recipe: #6186
August 12, 2012
"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 recipe yields 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 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 & Variations
No special items needed.
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