1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 batch 660g Recipe makes 1 batch) |
||
| Calories 611 | ||
| Calories from Fat 55 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3454mg | 143% | |
| Potassium 466mg | 13% | |
| Total Carbohydrate 128.6g | 42% | |
| Dietary Fiber 12.3g | 49% | |
| Sugars 0.0g | ||
| Protein 15.2g | 30% | |
people who like this recipe also like:
Kittencal's Italian Melt-In-Your-Mouth Meatballs
By: KITTENCAL
Mashed Red Potatoes With Garlic And Parmesan
By: MizzNezz
By: LinMarie
Ingredients
- 1 1/2 cups self-rising cornmeal
- 1/2 teaspoon salt
- 2 cups boiling water
Directions
1
Mix cornmeal and salt together in large mixing bowl.2
Pour approximately 2 cups boiling water over dry ingredients.3
Mix well.4
After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time. You must wet your hands with water before you make each ball.5
Flatten the ball with your fingers.6
Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil.7
Fry until golden brown on both sides.8
Delicious!
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Fried Cornbread recipes
Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Side Dishes
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare
- Dietary > Free of... > Egg-free
- Dietary > Free of... > Lactose-free
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: carolinajewel
On May 1, 2008
Just like my mother in law from Eastern North Carolina used to make! Wonderful! Thanks!!!
From: Sally Cooks
On Jan 15, 2008
This is what is called bannock in New England. Delicious with butter and a little sprinkle of salt. Great with stewed beans, fried tripe or fried fish. Love it! Sally
From: Aleshia K
On Sep 8, 2007
It was super easy to make - but it didn't have any flavor, and even my husband (who LOVES cornbread) disliked it. Perhaps the brand of cornmeal makes a difference - and I used a regular skillet.
From: Irish Fasnacht
On Jan 28, 2007
Recipe is not difficult. (Just add water!) This is a great starting point for something creative. Succotash version was well received. I didn't see an oil temp listed, but found 375 F to be ideal.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved