Rabbit Patch Cornbread, Since You Asked

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Fried cornbread is a staple in the south.  It may be elsewhere too -and masquerading  by some other name, for all I know.  If you serve barbecue, you have to fry cornbread, too.  It also pairs well with cabbage and collards.   . .and ham.  Many readers asked what fried cornbread was.  The rabbit patch does it this way.

The recipe is quite simple, but cooking cornbread is not for the “faint of heart”.  Do not even think about leaving the stove once you start-and you can not make this ahead of time, either.  Cornbread does not keep.  I I have yet to find any use for left over fried cornbread.  Do not think this particular cornbread is ideal for stiffing a turkey. . . it is not.  It does not crumble and is likely to toughen.

I do not know that cornbread is healthy, but I do know it has never killed anybody.  It is a comfort food and sometimes that is the biggest benefit of a meal.

I will go ahead and state, I rarely measure anything-unless I am baking bread. . .so good luck.   In  a skillet pour vegetable oil so that it covers the bottom graciously.  There should be enough oil so that some of it will rise above the batter.  While the oil is heating, mix  about a cup of  corn meal-I like stone ground, but have even used self rising.  Thin cornbread is very desirable and most likely to occur using stone ground.  Some of you will be in a bind right now, as I hear this product is not found every where.  I add a good bit of salt, as cornmeal is bland, and a generous amount of black pepper.  You should be able to see the pepper when you have mixed these dry ingredients.  Now you add hot water and stir as you do so.  The consistensy should be more loose than cake batter and fluid enough to easily pour.  Do not concern yourself with doubt about this-Whatever the appearance, the batter will fry.   I usually add an egg now, so the concoction binds and does not shatter into pieces when cooked.   The oil should be hot, to the point it about worries you, when you pour  the batter.  I make mine like the size of small pancakes.  I look for bubbles to form,  to know when to turn it, just as if it really were pancakes.  This should be a quick process -and do not answer the phone, while you are cooking.  Drain on paper towels and call everybody to the table.

My mama can bake cornbread that turns out about as crispy as the fried.  I can not, though I aim to learn.  Mamas’ turns out thin and full of flavor and gosh it is probably easier on the nerves.  When I do I will let you know . . .you  just have to find cornmeal.  In October, when it is dark by supper, and the air is chilled . . corn bread is especially good.

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32 thoughts on “Rabbit Patch Cornbread, Since You Asked

  1. I do love cornbread!!!! But the version up north, as you know is very different. Sweeter and cake-i-er. I keep any leftover in the fridge because it will dry out and I feast on warmed/buttered cornbread with syrup for a couple of days.

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  2. You must be reading minds again. I was thinking about fried cornbread last week, though have never made it. Was kind of thinking of hush puppies. I’ll give this a try. Thanks for all the special instructions… like don’t answer the phone. LOL FYI – I don’t know if it’s stone ground, but while I was perfecting the buttermilk biscuit, I found recommendation for White Lily brand flour and cornmeal (on amazon) – love both. My White Lily cornmeal is self-rising.. so I’ll see how that works out. Cornmeal is true comfort food I could eat for a meal… but, like the biscuits, only occasionally, but WITHOUT any moderation. FYI – no one sells grits in WA. Guess that will have to be another amazon purchase. Wish I were coming to dinner. LOL in lak’ech, Debra

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  3. Except fore egg this sounds like “dog” bread. Not hush puppies but just plain old dog bread. Love it.
    An older friend from years ago had a cook that made it almost every day..Good memories. I better fix a pot of greens and make some fried cornbread . Thanks for the reminder.

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  4. Michele – I have made many kinds of cornbread & corn muffins & cornmeal pancakes (which sound slightly similar) but I’ve never fried it like your recipe. Sounds good to give it a try! Since baked cornbread can be dry, I often add creamed corn or carmelized onions to the batter to moisten it up. I also like to use stone ground – & sometimes mix 1/2 & 1/2 with yellow cornmeal. Oh dear, this talk of cornbread is making me hungry for midnight snack!! Blessings! 😋🌷😋🌷

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  5. Cornmeal, salt, and water? Why, I know what that is. It’s hoe cake! Do you know the song? Some say field workers used to take meal, salt and water to the fields, and bake their “hoe cake” by punching a hole in the coals with the handle of their hoe. Here’s the song for you. (I hope — we’ll give it a try.)

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  6. I’m amused at how many of your readers, like me, were curious about fired cornbread. I’ve wondered since the first time you mentioned it in a post, but had never thought to ask. I am going to try this Sunday morning when I usually treat myself to biscuits. I know if I make it right — and with your instructions I think I can — I will love it. I’ll let you know.

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  7. Fried cornbread sounds good! I admit I’ve never liked the traditional kind much, but that was probably because I haven’t had good cornbread. My cousin served it once, but it was so moist it had to be eaten with a spoon. Somehow, I didn’t think that was quite right.

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  8. It is going to get to 18 here tonite….cornbread is sounding really good! I am not sure how my husband would take to having pepper in his cornbread. He is very partial to baking it and slathering it with butter and syrup. That may be because he loves anything sweet!

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