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Old Fashioned Fried Cornbread
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- #89207
Cornbread doesn't have to be baked in a cast-iron skillet to be old-fashioned. Cornmeal patties are a Southern staple to rival the best of them.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
2 comments
ingredients
3 cups water
3 cups cornmeal
1 teaspoon salt
3/4 teaspoon sugar
1 cup lard (no substitutes)
directions
Bring the water to a boil in a saucepan over high heat.
Meanwhile, combine the cornmeal, salt, and sugar in a heat-proof bowl.
Pour the boiling water into the cornmeal mixture and stir until the dry ingredients absorb all the water and the cornbread batter is firm. If the mixture does not firm up or is grainy, add a little additional water and microwave it until it is fully cooked and firm enough to shape.
Heat the lard in a heavy skillet over medium-high heat.
Dip your hands in ice water then form the cornbread into patties. The batter will be hot. Add the patties to the skillet (in batches if necessary) and cook until golden brown. Flip them over and cook on the other side until crispy and brown.
Remove the cornbread patties from the pan and let drain on paper toweling. Serve warm.
recipe tips
If the batter is too hot to handle, let it cool slightly before forming patties.
Keep a bowl of ice water handy to dip your hands in to prevent sticking while forming the patties.
Make sure the lard is hot enough before adding the patties, but not smoking, to avoid burning.
Don't overcrowd the skillet; it lowers the temperature of the lard and can lead to soggy cornbread.
Fry the cornbread just until it has a crispy exterior.
Serve immediately as they can become less crispy as they cool.
Try serving with honey, syrup, or your favorite gravy.
Fried cornbread patties are a great side dish for Southern-style meals like greens, fried chicken, or barbecued meats.
Adjust the thickness of your patties to adjust the texture; thinner patties will be crisper.
common recipe questions
Can I use oil instead of lard for frying?
Yes, you can use vegetable oil or shortening as a substitute, but lard gives a more authentic flavor and texture.
How can I keep the cornbread patties from falling apart when frying?
Make sure the batter is firm enough before shaping. If it's too loose, add a bit more cornmeal.
Is it possible to make these gluten-free?
Yes, as long as your cornmeal is gluten-free, this recipe is naturally gluten-free.
Can I add any other ingredients to the batter?
Yes, you can customize it by adding ingredients like chopped onions, jalapenos, or cheese.
How do I store leftover fried cornbread?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for the best texture.
nutrition data
843 calories, 53 grams fat, 81 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
I make my cornbread mix, heat bacon grease in cast iron skillet on med high and simply spoon into the skillet as if making a pancake
November 25, 2017
I've been looking for a great fried cornbread recipe for ages. I have finally found exactly what I was looking for with this recipe.
January 19, 2013
Being a Southern, this recipe is not only perfect and yummy but it's also easy! When we have Church luncheons this is exactly how the elders make their cornbread patties. Yummy!