GOLDEN FRIED CORNBREAD
This is the recipe I've used for years to make Fried Cornbread. 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...
Provided by Rose Daly
Categories Sweet Breads
Time 30m
Number Of Ingredients 7
Steps:
- 1. In a large bowl combine all ingredients,except 1/2 cup shortening.
- 2. In a large cast-iron skillet( can use a regular skillet) melt shortening until hot but not smoking.
- 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 to the batter) spread batter until about 1/4 inch thick.
- 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.
- 5. After removing from skillet,butter and keep warm.
- 6. Repeat from Step 3 with remaining batter.
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