Golden Fried Cornbread

Prep Time
Cook Time
Ready In

"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


  • 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.



We loved em with some smothered chicken and gravy and sweet taters! Don't turn the heat up too high so they will be golden brown and not burnt on the outside and raw on the inside.

review by:
(22 Mar 2014)


They tasted pretty good with beans and franks. I put some butter on em then sprinkled a little sugar over the top on mine. We will have them again.

review by:
(18 Nov 2013)


These are pretty good. I would have liked them a little sweeter so I will fiddle with it a little when I made them again. I might add in some creamed corn next time.

review by:
(23 Oct 2013)


I made these to have with our Easter meal of ham, sweet potato souffle, and collard greens with a twist. Not your typical Easter dinner but who cares, if it's what you like!

review by:
(3 Apr 2013)