fried cornbread

Name: fried cornbread
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cup cornmeal; 1/3 cup self rising flour; 1 small onion diced; 1/4 cup baking powder; 2 cup milk; 1 egg beaten well; 1 tbsp salt; 1 good vegetable oil

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skunkmonkey101 @skunk_monkey101

Dover, Florida

make sure if you use this recipe add salt if box mix do not add salt

Ingredients

12 servings

2 1/2 cupcornmeal
1/3 cupself rising flour
1 smallonion diced
1/4 cupbaking powder
2 cupmilk
1egg beaten well
1 tbspsalt
1good vegetable oil

Cooking Instructions

1

add all ingredients except oil into a bowl mix very well
2

heat enuff oil to coat bottom of skillet about quarter of an inch or 8mm deep heat on high till you can put bamboo utensil or chopsticks in and it bubbles when it does temp is good now this goes fast pour a little batter in pan about 3x5 oval when you see air bubble break in batter (like pancakes). flip them over about 1 to 1 1/2 minutes remove to platter covered with paper towels to absorb excessive oil

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Written by

skunkmonkey101 @skunk_monkey101

on January 01, 2012 00:00

Dover, Florida

This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....

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This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

PlainAddieJane
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beckysmith4.3
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This is my grandma's recipe, it's different from american cornbread; I never tried it sweet. I usually eat it with yoghurt or soup

red.queen
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A Southern classic

skunkmonkey101
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clarkm
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If you like corn, this cornbread is heavy in it. The Tobasco gives a noticeable bite to it, too.

hands.matt
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Very flexible recipe. We usually add diced peppers for a little heat. NOTE: You can make your own buttermilk by adding a couple tablespoons of white vinegar to the milk and letting it curdle for ~10 min. Or you can just use milk.

Lisa