Fried Garlic Corn Bread

Fried Garlic Corn Bread

fried corn bread

Normally I would have put a corn bread recipe pin with the soup beans from the same blogger.  However we didn’t like these with our soup beans but were awesome with our leftover One Pot Spaghetti.  Garlic corn bread  just isn’t a taste we like with our soup beans. (as I’d assume most of my family and friends from KY would agree on)  So I didn’t want any confusion that I was recommending them with the soup beans.  But with spaghetti … that’s another story!  I will make these again and do the batter thinner.  Great pin!

Fried Garlic Corn Bread


1 cup Med. grind Organic Corn Meal (I used regular corn meal)
1/2 cup Flour
1 egg
3/4 cup Buttermilk
1/4 tsp. baking powder
1/4 tsp. baking soda
2 Tbls. minced onion
1 Tbls. minced garlic
1 Tbls. Crisco or “Lard” (Iused Crisco)
salt/pepper to taste

1) Combine all ingredients, except the Crisco, in a bowl, whisk together and leave for a few minutes so the cornmeal will soak up the buttermilk. (Mine got too thick and I should have added more buttermilk to thin them out.  They were just a little too thick on getting done in the middle.)

2) Melt the Crisco in a skillet (cast iron is preferred) over Med. heat. Drop small ladles of the batter onto the hot oil. (Thinner is better than thicker when making them.) When the edges are crisp, flip the cornbread over and continue to cook until browned and crispy on the other side.

3) Remove each piece as it’s done and drain on a towel. Serve warm, and can be held in the refrigerator and toasted for later.

Thanks again to her for the soup bean tip and the fried cornbread recipe!  She has detailed pictures on making them too.


My baking soda was just past expiration date.  Found way to check to see if still good:  Place a quarter teaspoon of powder into a cup of very hot water and wait for a reaction. If no reaction occurs, toss it out.  Thank goodness I had a reaction so I was able to proceed with my recipe.



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