Hello folks and welcome back to the All Things Southern kitchen! Mondays are radio days for me. I drive to nearby Monroe, LA to tape the daily segments, like the one you’re listening to here, and then, come five o’clock I kick off my live talk show, known as ATS LIVE. You can find the streaming link and hear recent podcasts at my website. Another of my Monday rituals is to drop in on my parents on the way to Monroe to host my live program. I’m always grateful to be able to drop in on them, but sometimes a belle times it just right. Like this past Monday when I showed up just in time for Mama’s Hot Fried Cornbread. Have mercy. Please don’t ask me how many servings I had. I need to keep some things to myself.
“Mama’s Fried Cornbread”
1 box (8.5 ounce) Jiffy corn muffin mix
2-3 heaping tablespoons of cornmeal mix
1-2 tablespoons self-rising flour
3/4 cup Buttermilk to make a thick consistency
1/4 to 1/2 cup vegetable oil
On the other hand, you’ll be happy to know when it comes to her recipes, Mama is not at all secretive. It’s share and share alike. So, listen up and I’ll dish the details.
Mama doesn’t bother with a scratch mix for these little beauties, although she could if she wanted. No, for her fried cornbread, she starts with a box of Jiffy brand cornbread mix. She prepares it according to the package directions, with a couple of exceptions. She uses a little less liquid than it calls for and she adds 2-3 tablespoons of cornmeal mix so the sweet little darlings will stick together better for frying.
Per Mama’s instructions, we’ll prepare our skillet with enough vegetable oil to cover the bottom. We’re not deep frying, y’all. This is what southerners call “quick frying.” When our oil is hot, we’ll drop our cornbread in by teaspoons. Let it fry on one side until it begins to brown. Flip it over and flatten it with a spatula or a spoon. This allows it to fry all the way through without having to leave it in the grease too long. Once it’s brown on both sides, drain on paper towels, and enjoy! YUM! That’s Mama’s Fried Cornbread and it’s mighty good eating from the All Things Southern kitchen to yours.