Fried Cornbread

Fried Cornbread


  • 2 1/2 cups cornmeal (60 mL)
  • one cup all-purpose flour (250 ml)
  • two tsp baking powder (30 ml)
  • half c brown sugar (125 ml)
  • one tsp of salt (five ml)
  • two c buttermilk (four hundred seventy five  mL)
  • two egg
  • 1/3 c melt butter (seventy five ml)
  • one c cheese (two hundred fifty  ml)
  • one c corn (fresh or frozen and thawed) (two hundred fifty  mL)
  • half pound crispy fried bacon, crumbled
  • three jalapeno pepper


Heat cast iron skillet on oven on high.

Preheat oven four hundred twenty five °F.

Close the ring of the oven on which the cast iron pan is located and open the other rings at high temperature.

Mix all the dry ingredients with a fork. Adding rest ingredients & blend well. Coat cast iron skillet with corn oil.

Pour the batter into the skillet and place under the broiler at two hundred twenty five°F for approximately twenty minutes until the bread is golden brown.

Serve for lunch with an omelet and slow cooker ham.

Enjoy !

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