Golden Fried Cornbread

Rose Daly


This is the recipe I've used for years to make Fried Cornbread. I found the original recipe on the back of a bag of Martha White Yellow Cornmeal Self-Rising Cornmeal Mix, but I changed the type of milk that was used.If you like you could add a bit of finely chopped onion to the batter but try the way it's written first and see what you think.:) Cooking time is for each cornbread pattie.I had this recipe submitted to (a.k.a. ZAAR ) on 2/24/11.But I wanted to post it here on June 1st.2011

★★★★★ 1 vote
9 to 12 patties
10 Min
20 Min


large eggs,lightly beaten
1 c
buttermilk(,orginal recipe used regular milk )
1/4 c
melted shortening( could use strained bacon drippings)
1 1/2 c
self-rising yellow cornmeal mix ( i used martha white.)
1 c
all-purpose flour
1/4 c
1/2 c


1In a large bowl combine all ingredients,except 1/2 cup shortening.
2In a large cast-iron skillet( can use a regular skillet) melt shortening until hot but not smoking.
3When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water to the batter) spread batter until about 1/4 inch
4Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).If it is,turn and brown other
5After removing from skillet,butter and keep warm.
6Repeat from Step 3 with remaining batter.

About this Recipe

Course/Dish: Sweet Breads, Flatbreads