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 Fried Corn Bread |
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| Click here for a printable version of this recipe |
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1/3 cup flour 3tsp baking powder 1tsp salt 2tbsp chopped fine onions 1 egg 1/2 cup plus 1tbsp buttermilk 1/2 cup tomato juice shortening or butter for frying Fluff up corn meal by stiring with a spoon measure, spoon meal into a cup, level. Sift flour, measure and add it with the baking powder and salt into corn meal. Stir well. Add onion. Beat egg well, stir in buttermilk and the tomato juice. Mix liquid ingredients into dry and beat until well mixed. Should be a drop batter. Have enough shortening melted in frying kettle or deep skillet. to make it about 2 1/2 inches deep. Heat to 380. To drop batter into hot fat, dip tsp first into hot fat, then into batter. Fry 6-8 bread at a time. Fry to a rich brown on underside, flip over with a fork. When brown anddone all the way through, lift out with a fork onto a paper towel to drain. Cover with a sheet of paper towel until all batter is fried. Serve hot. Make enough for 4-5 servings |
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