Fried Cornbread and Buttermilk

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Fried Cornbread and Buttermilk

Ingredients

  • 2 cups cornmeal (white self-rising, unsweetened)
  • 1 1/2 cup milk
  • 1 egg, beaten
  • 3 tablespoons oil
  • additional oil for frying
  • buttermilk

Instructions

Mix the first 4 ingredients and add slightly more milk to insure a mixture you can pour like pancakes. To a hot skillet (or griddle) add oil for frying and cook up the cornbread pancakes. They should be a dark golden brown and crispy around the edges. Serve hot with buttermilk. The pancakes are crumbled by hand (be careful - they're hot) into a glass of cold buttermilk. Eat with a spoon.

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