Fried Cornbread

As do most people, I often get 'in the mood' for certain foods. Lately, it has been cornbread that I have been craving. Add in to that, Dave and I have had some conversations lately about how each of us makes cornbread (which is slightly different from each others) and that has made me even more hungry for cornbread.  But what I have REALLY been hungry for was some Fried Cornbread.

When I was little, my mom made Fried Cornbread on occasion. I absolutely loved it and could never get enough of it. I loved it hot, right out of the pan (I had a hard time waiting that long for it to get done) ... I loved it warm, just as it had cooled a little ... I even loved it cold the next day ( on the rare occasion there was any leftover) ... and I even loved it made into grape jelly sandwiches.  Just the minute I was old enough to make it myself, I did! (well before I was a teen)

Once I started making it myself, I often changed the recipe to suit my mood and/or the meal I was making it to go with. To serve with a bowl of Pinto beans, I used very little sugar in it (but just a little makes it brown nicely), and if I was making it for breakfast or just a snack, I added a little more sugar. If I wanted it more cake-like, I used an extra egg. But they were always good no matter how I made them.

Over the years I have played with the recipe and changed it so much (especially now since I use as many natural ingredients as possible) that my own recipe has evolved. Here is my recipe that I now use:

FRIED CORNBREAD  

1 Cup yellow Cornmeal (NOT mix)

½ Cup unbleached flour

1/3 tsp salt (unrefined - I use pink Himalayan)

1 tsp. unrefined sugar (evaporated cane juice - can add more or less to taste)

2 tsp aluminum free Baking Powder

1 whole egg (mine is kind of large)

1 Cup fresh whole milk (more or less for proper consistency)

1½ tsp corn oil

1 T. minced onion (optional and/or to taste)

Your favorite fat/oil/grease for frying

 In a heavy frying pan (I prefer cast iron for this) add just enough cooking grease to completely cover the bottom of the pan in a thin layer. I use peanut oil or lard for these. Preheat while you are mixing the batter.

In medium mixing bowl, add cornmeal, flour, salt, sugar, and baking powder. Stir until well mixed; set aside.

In a small mixing bowl, place egg, cornmeal and milk. Lightly whisk together. 

Add the liquid ingredients to the dry ingredients, along with the minced onion, and stir just until completely blended. If necessary, add a little more milk to get the consistency you like. Thicker batter makes taller cakes ... thinner batter makes bigger, thinner cakes.

Drop batter by spoonfuls into the hot skillet. Using the back of your spoon, slightly spread each cake out. Cook until bubbly all across and browned on the bottom. Flip over and finish cooking until done inside and browned on other side. Serve hot or let cool and store away for later use.  Enjoy!

Also good with your favorite Mexican cornbread ingredients added in.