14 Reviews

Boy does this bring back memories! When I was growing up, my Mom would make fried cornbread to go with fish. I decided to try my hand at making it and it was soooo good!! I like mine to have a nice salty flavor. You need to have your oil fairly hot (at least on medium), so it sizzles when you add the batter. I didn't shape mine into balls and flatten, I just spooned mine into the oil and then flattened with the back of the spoon. That's how my Mom did it. Thanks for the recipe, it brought back good memories of home!

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michelles3boys February 17, 2010

This is a perfect base for fried cornbread. I don't have self-rising cornmeal so I make my own using the simple recipe posted on this site. Tonight I'm going to try it with thawed frozen corn mixed into it. I serve this with vegan chili and greens and everyone loves it.

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Mom of picky eaters and vegetarians December 01, 2012

i just made some cabbage, corn beef,rice and wanted to make my meal complete with fried corn bread. It wont be right to have this without the fried corn bread. This is one of the many things that my grandmother use to make. There is nothing like some good old soul food.

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luetwinter December 08, 2010

Just like my mother in law from Eastern North Carolina used to make! Wonderful! Thanks!!!

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carolinajewel May 01, 2008

This is what is called bannock in New England. Delicious with butter and a little sprinkle of salt. Great with stewed beans, fried tripe or fried fish. Love it! Sally

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Tony Rules The Kitchen... Sally Watches! January 15, 2008

It was super easy to make - but it didn't have any flavor, and even my husband (who LOVES cornbread) disliked it. Perhaps the brand of cornmeal makes a difference - and I used a regular skillet.

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Peachie Keene September 08, 2007

This is wonderful. I remember fried cornbread from my childhood and despaired of ever tasting it again. My husband who is part Swede and Northerner to boot had never tasted it before and loved it. Thanks

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casmanro February 09, 2007

Recipe is not difficult. (Just add water!) This is a great starting point for something creative. Succotash version was well received. I didn't see an oil temp listed, but found 375 F to be ideal.

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Irish Fasnacht January 28, 2007

Just what I was looking for! This was so simple, I got it right the first time.

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JaeElle December 05, 2006

Exactly the way I remember it. My grandmother used to make this when she didn't have time to make a batch of cracklin' bread. I got a craving for this one day and knew I'd be able to find one on 'zaar. Thanks so much for taking me back to the good ol' days!

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cook from scratch February 17, 2006
Fried Cornbread