Southern fried cornbread is what I make
Posted by: shirlann on Feb-20-13 8:36 AM (EST)
for dinner or camping.
1 C. self rising flour, ¾ C. self rising cornmeal mix.
Mix together with a fork and use just enough water to make the dough slightly sticky.
Make 3-4", thin patties, place in hot cooking oil, and fry it up in until golden brown on both sides. Place on a folded paper towel and enjoy.
Great for everything from soup dipping, PBJ's or just plain.
I put enough cooking oil in the pan to allow for at least half the depth of my patties.
No additional salt is needed as it's already in the mix.
Before heading out for a camp outing, I put the amounts of flour and cornmeal mix needed in zip lock type bags and add water to the bag or do it in a bowl. Whichever is easier.
I learned this from a gal who grew up in the hills of North Carolina and her cooking pan is an old cast iron fry pan with the handle broken off and years of cooking oil on the outside of it. Her hubby said she should throw the pan out to which I said, "Oh no, it's seasoned just right and that's what makes it so nice for cooking!"
Definately not cholesteral free, but it is good.