LOCATION: Recipes >> Breads Quick >> Fried Cornbread and Buttermilk
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Fried Cornbread and Buttermilk
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2 cups cornmeal (white self-rising, unsweetened)
1 1/2 cups milk
1 egg, beaten
3 tablespoons oil
additional oil for frying
buttermilk
Mix the first 4 ingredients and add slightly more milk to insure
a mixture you can pour like pancakes. To a hot skillet (or griddle)
add oil for frying and cook up the cornbread pancakes. They should
be a dark golden brown and crispy around the edges. Serve hot with
buttermilk. The pancakes are crumbled by hand (be careful - they're
hot) into a glass of cold buttermilk. Eat with a spoon.
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