Cornbread Fritters Quick and Easy Recipe
Corn Bread Fritters
I'm a big fan of corn bread and I suppose it stems from my youth where often times our evening meals consisted of corn bread and milk. Mama made our corn bread in a black iron skillet and I liked it hot right out of her old wood cook stove. Sometimes I would watch as she mixed the cornmeal adding the milk and sometimes an egg with her hands and the hot pan had grease saved from cooking country cured ham or bacon saved from breakfast and added to the cast iron fry pan. When she poured the mixture into her pan, it began to fry as she closed the oven door. The result was always a good thick crust all the way around her pones of bread when it had completely baked and was placed on the supper table and it always tasted so good with sweet milk and sometimes for a change, butter milk.
I also have come to like corn bread fritters. They go well with about any foods but today we had them with pork barbecue, baked beans and slaw. The recipe is simple and easy similar to the way we make pancakes in our iron skillet. I have shared below taken from the web.
Fried Cornbread Fritters Recipe
* 1 1/2 cups - hot water
* 2 cups - self-rising cornmeal
* 2 - eggs
Mix together and fry in an iron skillet with 1/2 cup cooking oil. Have oil hot and fry like pancakes, 3 or 4 minutes on each side or until golden-brown. Serve with fresh vegetables.
Some folks like to add whole kernal corn.
from The Tammy Wynette Cookbook
"Queen of Country Music"
Corn bread fritters cook up golden brown and like any other recipe, you can add other ingredients to suit your own taste such as a few diced onions and use bacon drippings instead of cooking oil.
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Bread is an imortant part of all our diets. As a youngster loaf bread was rare in our cupboard and our mainstay was the biscuits and cornbread made by my mama.