It Doesn’t Get More “Back Home In The Deep South” Than This!
By Terry Fitts
1 cup of corn meal
2 tablespoons of butter (mashed into the cornmeal)
½ teaspoon of salt
2 teaspoons of sugar
2 teaspoons of baking powder
(* 2 cups of Crisco to fry in)
Mix all the ingredients (except Crisco) together in a bowl.
Boil 2 cups of water in the microwave.
Add in boiling water. Very Slowly. Stirring constantly. Until you get the cornmeal to where it forms into a firm ball and stays together. (Do not over water – but add enough water that you do not have a powdery residue left in the bowl. – You need to be able to scoop a handful out and pat it into a patty, and it must hold together.)
Heat 2 cups of Crisco in an iron skillet – to approximately 325 degrees on the stove. (Grease should be sizzling.)
Place approximately 2 to 3 tablespoons of cornmeal into your hands and press into a patty.
Place carefully into grease and cook until golden brown on both sides.
Take out of the grease. Place on plate covered with paper towels, so excess grease can drain.
Serve And Taste The Splendor!
* Keep the heat consistent.
* Use a cast iron skillet. It heats more evenly and consistently.
* If you don’t have a cooking thermometer to test the temperature, put a drop of water into the grease. If the grease bubbles it is hot enough.
And… Peach Cobbler goes great with Fried Chicken!
Check it out!