I LOVE CORNBREAD! Last week I posted the best CHILI recipe and this really should be inseparable from it. I do not know anyone else who continues to make this awesome cornbread. In Grady, Alabama, there is a restaurant that serves cornbread that comes close to it, but not quite as good as my Granny’s recipe.
Every time that I make Southern Fried Cornbread, I am filled with the best memories. As long as I can remember, my granny has cooked this perfect cornbread to accompany my favorite meal of soup, deviled eggs, potato salad, and fried corn. I know the food was good, but I often wonder if it was just my granny that was so incredible.
My granny taught me how to make so many of the recipes that I make. My children seem to love them as much as I do. I love that she used the freshest local ingredients before it was the thing to do. She knew that fresh equalled quality!
The thing I loved about my granny besides her food was that she thought that I could do no wrong. I was perfect to her! That amazes me. What an incredible blessing! I hope that you enjoy this crunch on the outside and moist on the inside fried cornbread as much as I do! This side pairs perfectly with Venison Soup, Hoppin’ John and Chili Con Carne.
There are a few hints to this recipe. You MUST use fresh self rising cornmeal. If it is not fresh, it will not rise and you will end up with dense cornbread. After you pour the boiling water into the cornmeal, you must cook it right away in HOT grease. If the grease is not hot, the cornmeal will soak up the oil and it will be greasy instead of lusciously crunchy on the outside and tender on the inside. The meal mixture should be the consistency of cake batter…not too loose and not to thick. Once you get the hang of this…well you know the rest.
Southern Fried Cornbread
Serves 6 to 8
- 2 cups self-rising cornmeal
- 1/2 teaspoon Kosher salt
- 3 cup boiling water
- 1/4 cup bacon drippings, for frying
- 1/4 cup vegetable oil, for frying
1. In a medium-sized bowl, mix cornmeal, salt, and water together.
2. In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
3. Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minutes) and then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.