Pan Fried Cornbread

Pan Fried Cornbread

Incredulously, I am nearly speechless. But not enough to leave my white people need to begin to hold white people accountable treatise incomplete. And so we begin Part 2. I left people on Instagram hanging too with respect to making what is sometimes known as Hot Water Cornbread. My paternal side of the family used the latter term; my maternal side doesn’t have a special name for this definite delight, plus mixes in buttermilk instead of hot water, so I am calling it Pan Fried Cornbread.

Following the Civil War, members of the losing Confederate Army were never held accountable for any of the countless crimes committed. Jefferson Davis, who was duly elected as the Confederate President was arrested on May 10, 1865 and charged with treason. Imprisoned for two years, for some reason Davis was not tried and subsequently released on bail paid for by a few wealthy Northerners. Jefferson Davis lived a comfortable life outside of Biloxi, Mississippi until his death in 1889.

Miraculously, no Confederate soldiers were ever executed either. While a few were arrested and charged with treason most like Davis were eventually paroled. The infamous Confederate General Robert E. Lee was imprisoned for two years as well prior to being pardoned by President Lincoln. Lee died three years later, an alien resident of this nation; however in 1975 President Gerald Ford had his citizenship restored, calling Lee “an example to succeeding generations.” The January 6, 2021 riot at the U.S. Capitol building is also an example. The lesson is that where accountability is lacking you will scarcely find integrity, let alone democracy.

Due to the omissions of powerful, White men, the Confederacy was able to maintain a culture of fear, hate, murder, exploitation, rape, theft and general unlawfulness that has lasted well into the 21st Century. Whereas the genuinely useful, sustainable, insightful, resourceful, healthy and resilient African-American tradition of eating Pan Fried Cornbread and Navy Beans has largely been lost. The time is ripe for change.

Pan Fried Cornbread is a gluten-free treat that is incredible with soups, beans and stews.

Pan Fried Cornbread

Great with soups, stews and beans, Pan Fried Cornbread is gluten-free, and a bread lover's dream.
Prep Time 10 mins
Cook Time 5 mins
Total Time 10 mins
Servings 6

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Large Wooden Spoon or Whisk
  • Large Frying Pan
  • Spatula

Ingredients
  

  • 2 cups Organic Cornmeal
  • 1 cup Organic Flour or Gluten Free All Purpose Baking Mix
  • ½ cup Butter, melted or Butter Substitute Leftover Bacon Grease works as well
  • 1½ to 2 cups Buttermilk Whole Milk or unsweetened Milk Substitutes work fine
  • 2 Eggs
  • ¼ tsp Organic Baking Soda
  • 1 tsp Real Salt
  • 2½ to 3 tbsp Grape Seed Oil

Instructions
 

  • Heat grape seed oil in the frying pan to medium heat.
  • Combine dry ingredients in a bowl making sure to mix thoroughly. Set aside.
  • In a separate bowl beat eggs, add the buttermilk then add the melted butter or oil.
  • Pour wet ingredients into dry ingredients. The mixture should appear like cake batter. Add more buttermilk if necessary.
  • Using a ¼ measuring cup, pour batter into the hot frying pan. Four pieces of cornbread should be able to cook at one time.
  • After 2 minutes or once air bubbles rise to the top of the bread, flip the cornbread over with a spatula.
  • Once cooked on both side, place cornbread on a plate lined with paper towels and allow to slightly cool.
  • Slather with butter and serve immediately.


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