Post by JJ Judkins on Sept 29, 2007 23:20:13 GMT -6
Fried Cornbread
This recipe has been in my family for several generations. In
Louisiana, we serve this with boiled cabbage, turnip greens, black-eyed
peas, and butterbeans. It is delicious, but takes practice to make it
just right.
1 1/2 cups self-rising cornmeal
1/2 teaspoon salt
about 2 cups boiling water
Mix cornmeal and salt together in large mixing bowl.
Pour approximately 2 cups boiling water over dry ingredients.
Mix well.
After the mixture cools slightly, shape mixture into balls about
the size of golfballs, one at a time. You must wet your hands with
water before you make each ball. Flatten the ball with your fingers.
Fry in skillet (preferably cast iron) with about 1/2 inch of hot
oil. Fry until golden brown on both sides. Delicious!
This recipe has been in my family for several generations. In
Louisiana, we serve this with boiled cabbage, turnip greens, black-eyed
peas, and butterbeans. It is delicious, but takes practice to make it
just right.
1 1/2 cups self-rising cornmeal
1/2 teaspoon salt
about 2 cups boiling water
Mix cornmeal and salt together in large mixing bowl.
Pour approximately 2 cups boiling water over dry ingredients.
Mix well.
After the mixture cools slightly, shape mixture into balls about
the size of golfballs, one at a time. You must wet your hands with
water before you make each ball. Flatten the ball with your fingers.
Fry in skillet (preferably cast iron) with about 1/2 inch of hot
oil. Fry until golden brown on both sides. Delicious!