Tuesday, April 17, 2012
In South Alabama, when you cook and serve peas or butterbeans, you've got to have Fried Cornbread to eat with them. I took my mother-in-law's recipe but changed the shape of the cornbread. Let me back up a moment. She did not have a recipe and simply stirred everything together and it came out perfect everytime. What a grand lady she was! I cook by recipes, so I had to observe her and get her to measure her ingredients for me to have a recipe. She would always shape her cornbread like a log and I prefer a crunchy flat patty. Phillip came up with a way to get the shape that we wanted. I had bought for him a large pancake flipper several years ago when I was in Savannah. He sprays the backside of the flipper with Pam Spray and then places a Tbsp. of cornbread batter on the backside of the flipper. The cornbread batter slides off easily into the hot grease. It cooks into a crunchy flat patty. I think the buttermilk gives it the best flavor!
1 cup J. T. Pollard's Fine Corn Meal
1 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
Stir all of the above together. If too stiff, add a few drops of buttermilk. If too thin, add a small amount of corn meal. You do not want the batter to be thick if you want a crunchy flat patty. Fry in hot grease until golden brown.