Cornbread, Johnny cakes, hoecakes – we love it all here in the South! Last week I posted the best chili recipe, and my granny’s awesome fried cornbread (aka hot water cornbread) really should be inseparable from it. I’ve never tasted a cornbread that’s quite its equal.
In this recipe post, I’ll share my tips and tricks for making the perfect fried cornbread.
- 2 cups self-rising cornmeal
- 1/2 teaspoon Kosher salt
- 1 2/3 to 2 cup boiling water
- 1/4 cup bacon drippings for frying
- 1/4 cup vegetable oil such as canola oil for frying
In a medium bowl, mix cornmeal, salt, and water together. You’ll want the consistency of thick cake batter. If it is too dry, add a little more water.
In a cast iron skillet, heat bacon drippings and oil on medium high heat until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
Drop 2 tablespoons of cornmeal mixture into the oil and brown until a golden crust forms around the edges of the cornbread patties, about 2 minutes. 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.
Calories: 83kcalFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 104mgPotassium: 1mgCalcium: 1mgIron: 1mg