Aside from Mexican dishes, I love Southern, too. Southern dishes are so diverse, few of my favorites are Savannah Red Rice, Jambalaya, Banana Pudding, Cheese Pie, and a lot more. There are too many classic Southern dishes, some we are not even familiar with, but there’s one dish that never leaves our hearts – the Southern Fried Cornbread. These cornbreads are crunchy on the outside and moist on the inside. Easy and quick to make and an absolute cult favorite!
I learned to make this from my mom, she said her mother taught her too. It’s a recipe that has been passed around for centuries. Although, many modifications were made from one family to the other, yet the history of this delicious Southern Fried Cornbread stays the same. One of many Southern dishes pride that’s loved by many. I will teach my kids how to make this so they can pass it around their kids and to the next generation to come. This Southern Fried Cornbread deserves a spot on every family’s menu.
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Ingredients
2 cups of self-rising cornmeal
1/2 teaspoon of Kosher salt
3 cup of boiling water
1/4 cup of bacon drippings for frying
1/4 cup of vegetable oil for frying
How to make Southern Fried Cornbread
Step 1: Mix the cornmeal, salt, and water in a medium-sized bowl.
Step 2: Heat the bacon drippings and oil in a cast-iron skillet until almost smoking. Check if the oil is hot with a few drops of water, when they sizzle when dropped into the skillet the oil is hot.
Step 3: Place 2 tablespoons of the cornmeal mixture into the hot oil. Cook for 2 minutes or until golden crust forms around the cornbread edges. Do this for both sides. You can add more oil and/or bacon drippings into the skillet if it becomes too dry.
Step 4: Once cooked, remove from the skillet and transfer to paper towels to drain. Serve immediately. Enjoy!
Ingredients
- 2 cups of self-rising cornmeal
- 1/2 teaspoon of Kosher salt
- 3 cup of boiling water
- 1/4 cup of bacon drippings for frying
- 1/4 cup of vegetable oil for frying
Instructions
Step 1: Mix the cornmeal, salt, and water in a medium-sized bowl.
Step 2: Heat the bacon drippings and oil in a cast-iron skillet until almost smoking. Check if the oil is hot with a few drops of water, when they sizzle when dropped into the skillet the oil is hot.
Step 3: Place 2 tablespoons of the cornmeal mixture into the hot oil. Cook for 2 minutes or until golden crust forms around the cornbread edges. Do this for both sides. You can add more oil and/or bacon drippings into the skillet if it becomes too dry.
Step 4: Once cooked, remove from the skillet and transfer to paper towels to drain. Serve immediately. Enjoy!
