I gave the menu for my New Year's Day meal on that thread and got to wondering how many others had eaten fried cornbread at some time or another.

When I was in Kosovo, I made a big pot of chili and invited several folks over, including some German police officers. I had bought soda crackers as well, but my fried cornbread disappeared rapidly. The contractor rep that was assigned to my region was from Rollo MO, but had never had fried cornbread. He made me come down to HQ and teach him how to cook it.

It's easy to make. I use Martha White's Self Rize and add a little more liquid than the recipe calls for. I heat a griddle on the stove, spray it with Pam, and pour my batter into pancakes, about 5". Fry just like a thin pancake and eat 'em up.

__________________
John 3:16
WAR EAGLE!

Love the stuff. My wife makes it often. I like it with a little honey and butter.

I'm another Missourian who never heard of it. Sounds good though. I'll try it.

__________________
Regards, Ron
USASA 1965/69

I call 'em "fritters". Good stuff!
f.t.

__________________
South Carolina-God's country

. . .with butter and homemade blackberry preserves! Good stuff, Gil.


Bullseye

__________________
Five screws and 3-1/2 inches.

I haven't eaten it in years. My favorite aunt used to make it like this, fried, at times, and I really enjoyed it. Thanks for the memories.

That's the style I grew up on. Love it with blackstrap molasses.

I've never tried White Cornbread only Yellow. I like the Yellow in a bowl with milk on it, it's like desert.

I was just saying to the wife that I needed to make a batch of chili.
I love cornbread with chili and some cheese on top.
I made some on my last trip to Germany and didn't last to long.I've never seen my in laws dinner table so quiet.
They didn't come up for air until it was gone.

Happy New Year

__________________
Dum vivo cano

Love fried white cornbread. My Mom (N.C. native) used to make it. Cast iron pan - lard for grease ... the edges were a little more brown and tasted just like Fritos!
Thank you for that memory. It's been a long, long time.

One of the many great things about being my mother's son is beef-veggy soup and, "corn cakes" as she calls 'em, hot with lotsa melted butter.

I believe this is a form of "ho' cake",so named because workers in the fields used to make a cornmeal batter with water and after heating their hoe in the fire poured the batter on to make cakes or fritters.The old field hoes were much larger than the average garden hoe of today.Instead of biscuits try half and half flour and corn meal and and some fresh sweet corn kernels shaved off the cobb.Some kind of good!

They're known as hoecakes at my house. My grandmother called them pancakes. I learned this one night when I spent the night with her as a child. I asked for pancakes for breakfast. She seemed a bit confused, but made them anyway. Wasn't what I was expecting.

Yep...hoecakes...manna from heaven. But self-rising meal is never used for the real deal! De-lish!

__________________
Run Fast, Bite Hard!

Fried cornbread and a bit of dark cane mole-asses, good stuff. Used to take the baked kind and crumble it up in milk also.

Joe

we fry it here as well...yum!

__________________
SWCA#2208
KK4EMO

My wife makes it all the time. It's getting harder and harder to find good cornmeal to make it any more. Seems like the stuff in the grocery stores doesn't make good cornbread. You gotta find that cornmeal made from the small companies.

__________________
Why duck?? It's a 9mm!

Love it, a little burnt doesn't hurt either. Great with poke salad and catfish! In Arkansas, we called it pone or pone bread.

__________________
otis

I had never heard of fried cornbread until I met my present wife. She uses yellow Jiffy muffin mix, adds a little extra milk, and just a touch of sugar. I suggested using butter on the grill to fry it in and that makes a world of difference in the taste. Good Stuff.

A couple of months ago we had brown beans and I said I wish we had some cornbread, wife says I dont want to heat up the oven for just one thing so she used a Jiffy cornbread mix and made it a little runny and cooked it in the waffle maker, was every bit as good as if it was made in a cast iron ear of corn pan plus your butter wont drip off as it caught in the squares. Jeff

I stopped at a favorite restaurant near Columbia, TN a few weeks ago. I had the catfish special, and was asked if I wanted corn bread, cracklin' bread, or Texas toast. I asked for cracklin' bread. When my food came, there were two corn muffins on my plate. OK, no problem. I like those too. As I was finishing my first plate (all you can eat, dontcha know), the waitress noticed that I had eaten the corn muffins and not complained, so she brought me enough cracklin' bread for about four people. Yes, I ate that, too.

__________________
Insert short witty words here

I'll have to try the Waffle Iron method.

My Mother used to make that. She called it cornbread pancakes. Not sure if it was to save time or was as a special treat. Worked well either way.
Makes me also remember potato pancakes. Delicious. Except for her making them, the only other time I have eaten them is at a gormet restaurant.

I had not even thought about fried cornbread in years. My mother used to make it often. She passed away and I forgot about it. I often think about some of the other things she made that I will never get again. No one cooks like your mother don't you know. I'm going home in the morning get out her old castiron frying pan and make me some fried cornbread. I can't wait.

Yes sir, now you're talking good eats. Called it corn pawwwwn at my grandparents. Good stuff. Also had an aunt that would prepare pot likker and corn dodgers and oh boy, could've set the bowl back in the cabinet it was so clean. These here modern wimmen don't know about such Brings back memories.
Bob

That is the way I fry my green tomatoes! I pour the batter on a cast iron griddle just a little larger that the tomato slice, lay the slice in the batter, when first side is done turn it over, cook til done and there ya have it. The best finger food ever!

My mom used to make that when I was a kid. She would make it with melted cheese and home made hot sauce. I miss it.

Chop up some jap peppers and throw them in the batter before frying.
That and a pot of beans with ham hocks and you got yourself a feast!

We call them corn dodgers down here...and yeah they are great with jalepenos

Well I did it! I just fried cornbread for lunch and it was awesome. All I have to say is I hold all the members on this thread responsible for making me fatter! lol.

Fried cornbread in eastern ky is when you split some left over cornbread and grill it in a skillet with some butter. Usually left over from the night before. Like tater cakes fried from last nights mashed potatoes.

My Grandmother called them Johnny cakes and they were always made with white corn meal and cooked in bacon grease. Great to take to the field in your lunch bucket.

I got my wife to start making some a few years ago. We add some chopped onions to the batter and call them corn dodgers.

__________________
Steve

Last night, I went to Wal-Mart and picked up a rotisserie chicken, fried okra, and collard greens. When I got home, I fried up a mess of cornbread and my wife said, "Take a picture". Well, I did.

BTW, the collards were GREAT! Lots of piggy meat and favor. It surprised the heck outta me.

__________________
John 3:16
WAR EAGLE!

So just a box of Martha White cornbread mix and make it runny??????

__________________
Forum consigliere

Pretty much, Caj.

I just follow the recipe on the back of the Self-Rize bag and add a bit of extra liquid (milk or buttermilk). The batch in the picture was made by cutting the recipe in half. Since a full recipe called for one aig per two cups of cornmeal mix, I put in one aig (ain't gonna waste half a hen's aig), one cup of Self-Rize, 1/4 cup of oil, and 3/4 cups of milk, instead of 2/3 cup. Whisk it good. Heat the griddle to medium high, until a sprinkle of water sizzles away, a squirt of Pam, then pour the batter. When the batter starts to form bubbles and skim over, flip it, brown the other side, and it's done. Best hot, but still good cold.

__________________
John 3:16
WAR EAGLE!

I'm going to try that. I've eaten fried corn meal mush for decades (just had is a week ago) and love that.