This fried cornbread is something my mother always made for us when we had homemade vegetable beef soup. It’s delicious with soups, chicken and pastry, or just as a snack.

“A SOUTHERN bread for sure! Goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish or pork chops. Just can’t beat it!!! Just like Grandma use to make!”

You can’t beat fried cornbread! I’ve lived in AL all my life, but I was only introduced to this delight about 5 years ago. Great way to change up the already wonderful taste of cornbread!

• 1 cup self-rising cornmeal mix
• 2⁄3 cup water
• 1 cup vegetable oil (for frying)

DIRECTIONS

Mix first two ingredients to make a batter — add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
In a skillet or frying pan bring oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then furn down to #5 on my stove. Drop by tablespoons full and pat out with back of spoon to make a pattie. Turn over when bottom is light brown.
Serve and enjoy this tasty bread!

From: http://www.geniuskitchen.com/recipe/fried-cornbread-southern-style-307995