I adore the memories that come with the preparing, and cooking of this fried cornbread. It is a beautiful gold color with gorgeous toasted spots when completely cooked.
My Grandmother was a valuable member of our family and I felt valued by her. My Grandmother's spirit was golden. Everything about her was precious to me. I have fond memories of eating this fried cornbread with my Grandmother and my family growing up. Such a simple pleasure!
During my Grandmother's era, I imagine that this cornbread served as an alternative to biscuits. It makes a delicious open-face egg sandwich, and is excellent with bean soup. Basically a tasty and fun accompaniment to any meal of our choosing.
My grandchildren love these golden elliptical circles with butter and maple syrup! Yum!
I prepare 1/2 batch for Pete and I now. Here is the full recipe and following the recipe are a few conventional ideas we do now when we prepare and eat fried cornbread along with a picture of the traditional open-face egg sandwich that is enjoyed as much as our new conventional fried cornbread delights. I am calling this recipe; Essence of Gold.
Essence of Gold
1 1/2 c. flour
1/3 c. sugar
1/2 c. cornmeal [yellow]
1 Tbsp. Baking powder
1/2 tsp. salt
1 1/4-1 1/2 c. 1 % Milk
2 large eggs
1/3 c. canola oil
Preheat griddle to 350 degrees or stove-top griddle medium. Mix dry ingredients. Mix wet ingredients. Combine dry & wet until completely combined. Using a ladle pour batter onto griddle in circles in the size you prefer. Wait for bubbles to form and burst before flipping the gold circles over for approximately 1-2 minutes. Cooking time will depend on how thick you choose to make the cornbread circles. I make mine as thin as I can.
Note: My Grandmother & Mother used water in place of milk. When my children were younger I used whole milk. I have also used soy milk.