This recipe comes from a Depression-era cookbook.
Fried Cornbread
1 cup white corn meal
6 tablespoons flour
1 teaspoon salt
ADVERTISEMENT
2 teaspoons baking powder (optional)
About 1 cup boiling water
Bacon drippings or vegetable oil
Whisk cornmeal, flour and salt together. If you prefer lighter cornbread, stir in baking powder. Add enough boiling water to make thick batter, consistency of mashed potatoes (you want it thick enough to form patty). Heat ½ inch of drippings in cast-iron skillet over medium heat. When hot (test with small piece of dough), drop dough by heaping tablespoon into hot fat. Use spatula to round into patty about ½-inch thick. Fry until golden brown and crisp on both sides, turning once. Drain on paper towels and serve.
Yield: Serves 4 to 6.
Approximate nutritional analysis per patty: 249 calories, 7.1 grams fat, no cholesterol, 3.9 grams protein, 40.9 grams carbohydrates, 0.9 grams fiber, 592 milligrams sodium.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.
