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Tuesday, April 17, 2012

Fried Cornbread



Fried Cornbread

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!

Fried Cornbread

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.

2 comments:

  1. Substitute water in place of the buttermilk for very crunchy, very delicious fried cornbread. I never put eggs or milk in my recipe!

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  2. What a wonderful tribute to your Mother and Mother In Law! Thanks for the recipe!

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