Not exactly that recipe, but I make fried mush frequently in the winter. It's the same ingredients, but slightly different proportions and method.

Cornmeal Mush:
Cook and stir 4 parts water with 1 part yellow cornmeal (regular cornmeal, not self-rising) and salt to taste, until thick--about 10 minutes. Can be eaten as is, as hot cereal, topped with a bit of butter, honey or maple syrup.

Fried Cornmeal Mush: Pour the hot mush into a mold of some kind (a loaf pan works well). Cover with plastic wrap, chill overnight. Slice, dredge in flour and fry in a very hot pan. Serve with butter and maple syrup.

This is the same thing they call "corn dodgers," isn't it? Sounds good.

That sounds very much like what we call Hush Puppies in Alabama. Some cooks here might add chopped onions and/or whole kernal corn to the mixture before it's fried.

I do fry cornbread but I use cornmeal (not self rising), salt, and scalding water. I don't measure anything and I add enough water, while blending, so that the mixture will slide easily off of a serving size spoon. I spoon the cornbread mixture into a skillet with about 1/4-1/2 inch of hot oil. It's a quickee bread fix for when I'm not inclined to heat the oven for the cakelike cornbread. We normally eat it when we're serving cooked greens (Collards, Turnips, Mustard), field peas/butterbeans, or dried peas/beans.

I was born and raised in the south, and never had fried cornmeal. My grandmother, however, made what we called "flat cornbread". She used plain cornmeal and didn't add any baking powder, so it was only about 1/2 inch high, and very dense. She baked it in an iron skillet that had pie sections in it, which is a cornbread skillet. I loved it!

Good evening ladies...I don't make fried cornbread but when I make home-made bread, I set aside some of the dough & cut it in chunks and flatten them out till they're a bit bigger than the palm of your hand then fry them in shortning or lard.
{{!gwi}}
Around our house, we call them scones. Smeared with butter, they aren't the healthiest thing but we love them.

I used to make these a lot, as I was always baking bread, and running out before the new batch was done. I think we used about two loaves worth of dough just to make the doughgods, as we called them. Now I want to make some dough just to fry some of these, and slathered with butter, of course!

i have made fried cornbread in the past
before we realized the need to cut the cholesterol
it was cooler to fry it during the hot summer months and keep the oven off

I make fried cornbread all the time. I use cornmeal, 1 egg, and milk. Mix it up and fry it like you would pancakes. This is the way my mother made them. I like it better than a "pone" of cornbread.

I make fried cornbread all the time too. I fry it like I do hoe cakes.

Deb

Ya HAVE to have fried cornbread for your black-eyed peas n stewed tomatoes or for your potato soup!

But, DO NOT try to make it using the blue box corn muffin mix- makes a huge mess and ruins the cooking oil!!!!!!!

I agree Janie...and you need fried corn bread with your turnip greens. Nothing is better than to crumble it up in the pot-licker!!!

Deb

I use to make it all the time.My kids always wanted it that way instead of baking it.I just use the recipe I use for cornbread.Then fry in a little oil like pancakes.My mother loved them with butter and honey mixed together and slathered on.
Or for macaroni and stewed tomatoes,Janie!

We call it Hot Water Cornbread here in E. TX and love, love, LOVE it, but make it only once or twice a year due to DH's heart diet. You can't eat Collard greens with out it, can ya'?
Suzi

I don't make it, but my mother used to, but she used milk instead of water. She would make it like cornbread, but the batter thinner, and then fry it in a cast iron skillet that had the surface oiled a little. My father loved it with syrup and butter on it for breakfast, like you would pancakes.

Hush puppies is made much thicker and you add chopped onions...sometimes other stuff to it. That is a side for fried fish.

I loved fried hoe cake with my tomatoes and macaroni!!!

I am tickled pink to read others eat tomato and macaroni...Mama always made it with fried chicken and I love it to this day. Mama always put some bacon grease in the stewing tomatoes...it was sooo good. Now I have been known to use bacon grease too, but most times a small sliver of butter taste good too.

Deb

Deb

Oh yeah Deb,gotta have that bacon grease in the macaroni and tomatoes! I put bacon grease in my cornbread too for the oil and use it in the pan I cook it in and to season green beans.Makes canned gr beans taste like fresh.Bacon grease makes everything better!LOL Darn,now I want some mac and tomatoes and I don't have either one on hand.

smillin-could you use the frozen hot roll dough for those scone things?

Are you kidding? At my house we prefer fried cornbread over baked-anyday.
I make mine different though
1 egg
1 cup self rising cornmeal
1 tablespoon of flour
enough water to make it about as thick as cake batter, put butter in a hot skillet and spoon the mixture into skillet.
I never measure actually so those are a close guess.
I make fried cornbread at least twice a week

My Mom use to make 'corn fritters' in the deep fryer and also 'corn pancakes' on the pancake grill. She would put whole kernals of corn in it. I loved corn fritters with honey or maple syrup. We had them with dinner in place of rolls.
Clare

Nope. But I like potato pancakes made with flour, chopped onions and mashed potatoes.

Sorry Lilliepad, I was at work all day today & we aren't supposed to post to forums from work. You can use the frozen bread dough to make the scones. Once it's thawed, just cut chunks off & flatten them & fry them. Every bit as good.

Once again....you Peeps are killin me. LOL! I haven't had fried Cornbread since Mom went into the Nursing Home. I'll have to make some to go with Collard Greens and Black Eyed Peas.

Gayle

The OP recipe makes what we call hush puppies here in the Deep South, LOL - except we don't flatten 'em before we fry them, and we usually blend a small, chopped onion with the egg in a blender before adding to the batter, which makes them very moist and delicious.

When we eat beans, rice, and greens (a favorite meal here), I bake cornbread in an iron skillet. Won't make it unless I have buttermilk and bacon drippings (instead of oil). Mmmm ... it is mouth-watering. :-)

I make fried cornbread more often than baked cornbread because it's faster. I don't measure, but I use cornmeal, 1 egg and some hot water.
It's wonderful to serve with beans, turnip greens, most summer vegetables or vegetable soup.

Linda