When I was little, my mama would make this wonderful comfort food called “fried cornbread.” I watched her do it so many times, however, I never thought about exactly what went into the recipe. She would stand at the stove and I would sit at the kitchen table telling her about my day at school. The smell of the hot cornbread would tempt me to go “break off a piece” but Mama would have none of that!
I just know it was so delicious, especially on a cool autumn day when daddy would bring in turnip greens from the garden for supper and she would “fry it up” to go with them. As an adult for my family I attempted to make the cornbread but it never would turn out well for me. After she entered a nursing home and I stayed with her, I would say, “Mama, how did you make that fried cornbread…I just can’t get it to turn out right.” She would chuckled and say, “Why, honey, it’s the easiest thing…it’s just hot water and a little meal.” She was, of course, never well enough again to cook it for me or show me how so I went on a mission to find out if anyone else knew the answer to my dilemma. I found several similar recipes but this one was closest to the real thing. It goes without saying that she never measured any of the ingredients.
Here is the tasty recipe for your enjoyment:
1 ½ cups self-rising cornmeal
½ teaspoon salt
2 cups boiling water
Mix cornmeal and salt together in a large mixing bowl.
Pour approximately 2 cups boiling water over dry ingredients.
Mix well.After the mixture cools slightly (and it will be hot!) shape mixture into balls about the size of golf balls, one at a time. (Very important) 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 ½ inch of hot oil.
Fry until golden brown on both sides
Delicious!Mama would often make a large cake of the mixture and fry it flat in the pan. Then she would use a spatula to flip it over. Doing it as balls is easier and I got better results. The bread should be crisp on the outside and soft inside. It is great served with any vegetable but especially wonderful with greens, black-eyed peas, boiled cabbage or butterbeans. Thanks, Mama!
