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Fried Cornbread

1 1/2 cups self-rising cornmeal
1/2 tsp salt
2 cups boiling water

Mix cornmeal and salt together in large mixing bowl Pour approximately
2 cups boiling water over dry ingredients Mix well. After the
mixture cools slightly, shape mixture into balls about the size of
golf balls, one at a time. You must wet your hands with water before
you make each ball. Flatten the ball with your fingers Fry in
skillet (preferably cast iron) with about 1/2 inch of hot oil.
Fry until golden brown on both sides.

Note: In Louisiana, they serve this with boiled cabbage, turnip
greens, black-eyed peas, and butterbeans.


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14 of 16 people found the following review helpful:
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Southern Pleasures - Fried Cornbread, August 20, 2006 - 07:40 AM
Reviewer: Carol A Faver from Marietta, Georgia USA
People don't believe that something this easy could be so good! Truly, it is exactly that. I love this with homemade soup better than any cracker available. This is easy to make when you don't want to heat up the kitchen with a pan of cornbread. It's fast, easy and a little dab of butter on each of them as they are fresh from the skillet makes for a happy memory! Great oldie and a very goodie!!

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