This Southern Style Fried Cornbread is southern for sure! Just like my grandmother used to make except she added in diced hot peppers!
She called ’em “pepper patties”. Delicious.
I still remember as a child eating the crunchy bits and trying to avoid the hot pepper bits!!!
Fried cornbread goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish, or pork chops. You just can’t beat fried cornbread!
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This Southern Style Fried Cornbread reminds me of my childhood!
- 1 cup White Lily self-rising cornmeal mix
- 2/3 cup water
- 1 cup vegetable oil for frying
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Mix the first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
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In a skillet or frying pan bring the oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then turn down to #5 on my stove.
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Drop the batter by tablespoons full and pat out with the back of a spoon to make a pattie. Turn over when the bottom is light brown.
Serve and enjoy this tasty bread!
Up Next:
Mexican Jalapeno Cornbread Muffins!
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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook