This fried cornbread recipe is an interesting spin on baked cornbread. Since it is spooned or dropped into a hot skillet, it is called a batter bread.
It can be fried as one whole piece but flipping it to brown the other side can be a problem. When the batter is dropped into individual pancake-size portions, fried cornbread is known as johnnycakes or hoecakes.
Cornbread, fried or not, is a natural with chili, black-eyed peas, beans, fried fish, greens with smoked neck bones, stews, gumbos and whatever else appeals to you and your family.
The age-old question is whether or not to add sugar to the batter. The answer is that this is a personal choice. Some foods just don't marry well with sweet cornbread. If you serve the cornbread with honey and butter, the batter can stand up to the sugar, but chili not so much. The choice is yours.
Related Recipe: Fried Hot Water Cornbread Cakes
- 2 cups cornmeal
- 1/4 teaspoon salt
- 1/4 cup self-rising flour
- 1 cup water
- 1/4 cup bacon drippings (or 1/4 cup cooking oil)
- 1/2 cup milk (or 1/2 cup buttermilk)
- 1 large egg
- Oil for frying
- In a medium bowl, mix cornmeal, salt, self-rising flour, water, bacon drippings, milk and egg to form a batter thick enough to drop out with a tablespoon.
- Heat a skillet (preferably cast-iron) until hot but not smoking. Add oil and fry the batter in one whole cake or individual portions like pancakes, flipping to cook the other side.
- Serve with honey and butter, if desired.
Note: If the skillet is too hot, the cornbread will brown on the outside and not be done on the inside.