Grandma's Fried Cornbread

This recipe takes me back to the many, many meals that I have shared around my grandparents table. In fact, it is one of my favorite places to be — listening to stories of high school sweethearts, my Dad growing up and life on the “Paul Farm”. To be honest, there are even certain stories I’ve heard so many times I could probably recite them myself. But each time I sit there a glass of sweet tea in one hand and my head resting on the other — I’m revited and hang on their every word. My Grandma’s cornbread recipe reminds me so much of those moments. I hope ya’ll enjoy them too!

Ingredients:

• Martha White cornbread mix

• Mixing bowl

• Water

• Vegetable or canola oil

• Cast iron skillet

• Big spoon (serving spoon)

The how-to (right from Grandma!):

• Scoop a tablespoon for each serving you need to do, and then put enough water to get your cornbread mix damp (you don’t want it to be soupy)

• Stir the water and cornmeal together (add a little more water if your mixture looks to dry)

• Place enough oil in your pan to coat the entire bottom, you’ll want to get the oil really high so turn on high - oil should be hot before the corn bread goes in

• Use a smaller spoon to scoop the batter and place into the hot pan (should be circular)

• Once the side in the oil starts to brown, flip over to the other side (Grandma tip: Keep a watchful eye on your corn bread as they can burn quickly!)

• Once both side are golden brown remove from the oil and enjoy with soup, collard greens or your favorite meal!