Let’s talk about fried cornbread, shall we? I have a recipe that was passed down to me from one of my favorite people, so let’s get to it.
½ c. cornmeal
1 c. flour
1 tsp. of baking powder
Dash of salt and enough water to make the mixture runny
Take oil and put in the bottom of a skillet, filling it ¼ of an inch full. When the oil is hot, spoon in 3 tbsp. of mixture into the skillet separating each one, so there is enough room to make 3 or 4 fried cornbread at a time. When the middle of each one stops bubbling, flip the cornbread and let it cook on the other side until brown. When both sides are brown the fried cornbread is done. After removing each one from the skillet, set them on a paper towel to wipe away excess oil. Let cool and serve either.