Things You'll Need:
- Self Rising Cornmeal
- Egg
- Water
- Salt
- Crisco Oil
- Non-stick Spray
- Black Cast Iron Frying Pan
- Stove
- Paper Towels
- Spatula
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Step 1
There are 2 different types of fried Cornbread. One is soft and one is crispy. To achieve one or the other is basically the amount of water and oil that is used. When you add the batter to the pan, add it as though you are making pancakes. The cornbread should be in somewhat round circles when it comes out of the pan.
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Step 2
Recipe:
2 Cups of self rising white cornmeal
1 Egg
1 Cup of Water
Salt
For Crispy Fried Cornbread:
Place cornmeal in a mixing bowl. Add the egg and a cup of water. Mix well with a spoon or whisk. Let the mixture set for about 10 minutes so the cornmeal can absorb the water. You will need to add more water and mix again. You want to have a thin consistency something like turkey gravy. Next, spray your iron skillet with a non-stick spray and place the pan on medium high heat. Add enough Crisco oil in the pan so the oil is about 1/2 inch deep. Let the oil get hot. Put 2 tablespoons of batter into the pan keeping the batter together like you would if you were making pancakes. Continue adding the batter in different areas of the frying pan being careful not to overcrowd. The batter is going to spread out some and in a large pan you should be able to cook 4 at a time. You will probably have to add more oil. The oil needs to cover the edge of the batter.
Once the cornbread starts frying, you should see little holes forming around the edges. When you see this, you will know that the bread is browning and crisping on the bottom. Take your spatula and run up under each piece to make sure that it is not sticking. When you see the edges browning, flip them over and press the cornbread down with the spatula and brown on the other side.
Once the other side has browned, remove the cornbread from the pan and place on paper towels to drain. Lightly salt each piece.
You will need to add more oil to the pan before you cook the next batch.
This mix should cook about 12 pieces. -
Step 3
For Soft Fried Cornbread:
You will want the batter to be thick like the consistency of pound cake batter. The 1 cup of water will probably be enough. If not, add a small amount of water at a time to get the desired consistency. Fry according to the directions stated in Step 2. You will need to add more oil as the cornbread is frying . The thicker the batter, the more oil the cornbread will soak up.
The soft fried cornbread will be dense and heavy. -
Step 4
Left overs can be stored in the refrigerator and can be reheated in the oven. Place the cornbread on a baking sheet and place in a preheated oven on 425-450 degrees. Heat for 7-10 minutes. drain on paper towels when the bread is hot.
