Friday, June 7, 2019
Recipe for Fried Cornbread, What I'm reading, and Last Days of School!
I have a new favorite way to make cornbread. Now by looking at the picture you know that I've not perfected my technique of flipping it but I'm getting there. Sometimes it comes out of the frying pan better than others. Next time if it works better I'll replace this picture ha ha!
This cornbread has more moisture than oven baked and it just melts in your mouth. It also has a added benefit of not heating up the oven in the heat of the summer. It's husband and daughter approved so it's become our favorite.
Recipe for Fried Cornbread
1/2 cup of self rising cornmeal
1 tsp of sugar (you can leave this out)
1 tbsp. of flour
1 1/2 tblsp of grease (I used bacon grease)
Melt grease in a small 6 inch iron skillet. Mix the other ingredients together then mix in the extra grease in the skillet. Pour into pan (making sure to leave enough space at the top of the pan for the bread to rise -if you have too much liquid throw it out) and put on top of the stove to cook. Cook on medium to low heat. This is kind of like a pancake so it will bubble and get a little browner on the edges, when it does pray, then flip it over with a spatula. Yeah, well you can clean the stove later. Watch carefully and continue cooking on the other side until brown and done.
Life got in the way and I didn't get to my book review this week. Plus this is not a book to rush. So many details I don't want to miss! I love historical books!
The end of the school year is getting close and the grand kids have had field days and a color run this week. I was so excited I got to witness both. They have been keep us busy. Fun times!
As a Amazon affiliate I earn a small percentage when you purchase items from one of my links (the item doesn't have to be what I have linked here). Thanks so much for helping to support Vickie's Kitchen and Garden!