How to Make Southern Fried Cornbread

There are two types of southern-fried cornbread. One type is crispy and similar to a corn fritter. The other is soft, and similar to a corn pancake. The difference in the two depends on the amount of water and oil you use in your recipe -- the crispy fritters use a thinner batter than the friend cakes. The type you make depends on your personal preference. You can find all of your ingredients at most major grocery stores.

Things You'll Need

• 1 package of bacon, optional
• Skillet
• Coffee can
• Measuring cups and spoons
• Self-rising cornmeal
• Eggs
• Salt
• Water
• Large bowl
• Whisk
• Vegetable oil
• Spatula
• Paper towels
• Plate

Instructions

Corn Fritters

1. Cook the bacon in the skillet until it is crisp. Remove the bacon and pour the fat into a metal tin, such as an empty coffee can. This is the fat you will use to cook the corn cakes. If you do not wish to cook them in bacon grease, skip this step.

2. Combine 2 cups of corn meal, 1 egg, 1 cup of water and ½ tsp. of salt in a large bowl. Whish the ingredients together with a wire whisk.

3. Let the batter sit for 10 minutes until it thickens. Whisk in more water, ¼ cup at a time, until the batter has the consistency of gravy.

4. Pour ½ inch of vegetable oil into the skillet. Add a generous dollop of the bacon fat to the oil, if desired. Heat the skillet on medium-high.

5. Sprinkle water onto the hot oil to test the heat. When the water dances on the surface, the oil is hot enough. Reduce the heat if the oil starts to smoke.

6. Measure 2 tbsp. of batter into the hot oil. Make two or three fritters at a time, depending on how many will fit in the skillet without overcrowding.

7. Flip the fritters over when they brown the edges crisp. Let the fritters cook on the other side for 1 to 2 minutes.

8. Transfer the finished fritters to a paper towel-lined plate.

Corn Pancakes

1. Cook the bacon in the skillet until it is crisp. Remove the bacon and pour the fat into a metal tin, such as an empty coffee can. This is the fat you will use to cook the corn cakes. If you do not wish to cook them in bacon grease, skip this step.

2. Combine 2 cups of corn meal, 1 egg, 1 cup of water and ½ tsp. of salt in a large bowl. Whish the ingredients together with a wire whisk.

3. Let the batter sit for 10 minutes until it thickens. Do not add more water to the batter.

4. Coat the bottom of the skillet with approximately 1 tbsp. of cooking oil. Add 1 tbsp. of bacon fat to the oil, if desired. If you do not want the bacon fat, add another tbsp. of cooking oil.

5. Heat the skillet on medium-high. Sprinkle water onto the hot oil to test the heat. When the water dances on the surface, the oil is hot enough. Reduce the heat if the pan starts to smoke.

6. Measure 2 tbsp. of batter into the hot oil, as if making a pancake. Make two or three pancakes at a time, depending on how many will fit in the skillet without overcrowding.

7. Flip the pancakes over when bubbles form on the surface and the edges crisp. Let the pancakes cook on the other side for 1 to 2 minutes.

8. Transfer the finished product to a paper towel-lined plate.

Tips & Warnings

• You can also add a can of drained sweet corn or a can of creamed corn to the batter, if desired.

• You can also crumble the cooked bacon into the batter, if desired.

• Spread butter and drizzle honey on the finished product, if desired.

References

• "Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking"; Virginia Willis, et al.; 2008