NOTE:  Using Crisco, the cornbread doesn't stick to the stainless steel skillet like Canola oil!

Mix well all ingredients, except for the frying oil to the consistency of stiff pancake batter.  If you desire the mixture thinner, add a little water.  Heat a small amount of frying oil, lard or butter in a medium or large skillet over medium heat.  Drop the batter, by tablespoons, into the hot skillet.  Use about 1 heaping tablespoon of batter per cornbread cake.  Fry cake until golden brown and crisp; turn each cake with a spatula, and then brown the other side.  Add additional oil as needed to keep the cornbread cakes from sticking.  Too much oil added to the skillet will allow the cornbread cakes to absorb the oil and will become greasy.  Remove cornbread cakes from skillet with a slotted spatula and drain on paper towels.

YIELD:  12 to 14 cornbread cakes

Above fried cornbread on 03-21-13, light with crispy edges.....beautimous looking and tasting!

NOTE:  There is nothing to compare to the taste of cornbread that is fried in pure lard in a cast iron frying pan.  However, there is much mixed debate over the effects of lard clogging the arteries and increasing one's bad cholesterol count!  Moderation in all things has to be the key.  My Mother, Ann Porter made fried cornbread using White-Lily brand self-rising corn meal and buttermilk and they were excellent.  I have had excellent success using the Tenda-Bake brand of cornmeal made here in NC by Midstate Mills, Inc., Newton, NC and also House-Autry brand.  We used Red Band flour exclusively in the past!  When you increase the ratio of the flour to the cornmeal, you end up with something more like cake instead of cornbread!  I receive requests for my fried cornbread regularly.

If you desire a more crisper crunchy edge to the outer perimeter of the cornbread which looks like lacework; thin the batter down with extra buttermilk.

UPDATE:  Red Band flour is no longer available and bought out by White Lily and it is not the same flour IMHO!  I now use White Lily and Southern Mills flour made by Midstate Mills which also makes the Tenda-Bake corn meal and Pillsbury Best flour.

Fried Cornbread served with Chicken Fried Steak, Potato Salad, Deviled Eggs, Squash n Onions and sliced cucumbers.  Also goes very well with my Oxtails and Rice and Cabbage and Smoked Neck Bones.  

A few sequence pixs taken:  Note:  I did a double batch of cornbread as evidenced by the two eggs in the first pix.

Web published by Bill aka Mickey Porter 02-22-09

LEAVING ON A SPIRITUAL NOTE