Are you looking for a filling hot breakfast? Wanting something different then pancakes or waffles? Have you considered Fried Cornbread, crisp brown bits with melted butter and a drizzle of real maple syrup! or your favorite jam..
This lovely recipe will make you a nice big batch of cornbread and if you make it in a pan, the odds are good there will leftovers.
- 1 1/2 cups buttermilk ( you can use powdered buttermilk, really buttermilk or whole milk with two tsp of lemon juice in it to turn it)
- 1/3 cup oil
- 1 large egg
- 2 cups yellow cornmeal flour or cornmeal
- 1 cup all-purpose flour
- 1-4th cup of sugar *
- 1 tablespoon baking powder
- 1 half teaspoon salt
Mix in order, wet to be added to dry, Do not over mix, grease pan or spray it, 350 time, if you are in a loaf pan, start checking at 30 min or until a knife comes out clean.
PS * if you want a more tradional southern cornbread, no sugar is used.. the sweeter cornbread is a northern add in.
Allow to cool and then slice to serve, fresh and warm, its outstanding with a bowl of hot soup or stew. However for the leftovers, do consider making Fried Cornbread for Breakfast the next day!
Its as easy as taking your cornbread an slice it Texas toast thick, med-heat in your fry pan and a good amount of butter in the pan, grill until golden brown and serve hot. Two slices of Fried cornbread will fill you up quickly.
They can be served as part of a plate or on their own as the full dish, perhaps with a bit of fresh fruit on the side.
Just another Day on the Farm 