Make Your Own East Texas Style Pan Fried Corn Cakes
I woke up this morning with the strangest craving. Cornbread. Not just any cornbread. I’m talking pan fried corn cakes with lots of real butter. It’s a southern thing you understand I’m sure.
This recipe is near the top of the list of “foods not to eat if you want to live long enough to collect social security”, but can’t deny my upbringing. I want to chow down on this classic southern side dish.
Sure you could go anywhere in town and get a cornbread muffin. But there isn’t enough grease involved in making that. You can’t cure a craving like mine with that noise. So I am going to have to get going in the kitchen and cook them myself.
I love to cook, especially when it’s something I have my mouth set on. So I will share this special recipe that will get me as close to the way daddy used to make them. Yeah, mom wasn’t much of a cook, she worked a mean microwave though.
2 Cups Cornmeal (get the cheap one, they are all the same….right?)
1/4 teaspoon of salt
1/4 cup of self rising flour
1 Cup of Water (Lufkin or Nacogdoches tap water for authenticity)
1/4 cup bacon drippings (Yes!) or 1/4th cup cooking oil (Whatever)
1/2 cup milk (I guess) or 1/2 cup buttermilk (Yassss Queeeeennnn)
1 egg (know anyone with a chicken?)
Stir all of the ingredients in a mixing bowl. Try to avoid getting splattering batter all over the counter, pets, floor, and fixtures.
Drip batter with a big giant spoon onto, hot well greased griddle (Moar butter!). Just cook them like pancakes. Turn to brown each side. Serve with butter. Did I mention butter. It had to be somewhere in there.
You can also just drop them into hot grease. I like peanut oil. Then it would be Hot Water Cornbread.
Well now that I typed all this up, I think the craving has passed. I’m going to go get a salad.