Fried cornbread

Fried Corn bread

Ingredients:

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Self rising cornmeal : 2 / 3 cup.
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Self rising flour: 1 / 3 cup.
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Baking powder: 1 teaspoon.
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Milk – whole or skim; whole is best: 1 / 2 cup.
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Salt- optional: A dash.
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Vegetable oil: 2 teaspoons to start, more added as cornbread cooks.
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Frying pan: 9” is a good size, non-stick.

Mix cornmeal, flour, baking powder, milk and optional salt in a bowl using a spoon. Put the pan on about medium heat, add 2 teaspoons of oil and allow to heat, then spoon drop mix into pan. It is basically like making a small pancake. The oil should be hot enough for the cornbread to sizzle when you drop it in the pan. If you want thinner cornbread, just add a little more milk to the mix. A 9” pan will let you cook about three pieces at one time. As they cook, add just a little oil, 1 to 2 teaspoons, so they continue to sizzle and fry. You want to cook them to a nice crunchy golden brown, flipping them several times. When finished, place on a paper towel on a plate.