fried cornbread

Fried Cornbread

Ingredients

• 1 1/4  C Martha White Buttermilk Hot Rise Cornmeal

• 1 C buttermilk 

• 1/4 C more or less boiling water

• 2 eggs beaten

• 2 heaping tbsp bacon grease plus a little olive oil

Preparation

1. Preheat about 1/4" of oil in a large iron skillet, medium heat.

2. Stir in the eggs and add enough buttermilk to make a thick batter.  

3. Add hot water and stir to thin. Consistency should be a little runny but not as thin as pancake batter. 

4.  Drop out a tablespoon at a time into the hot oil. Don't crowd the skillet.

5. Fry the cakes until crispy and golden brown on both sides. About 2 minutes each side. 

 Urban Cowgill 2007   (updated 2026)