Delicious with greens and beans and other soul food. Serve with honey butter or maple syrup for a down-home treat.
Mix yellow cornmeal, buttermilk, flour, egg, and salt together in a large bowl.
Heat oil in a large skillet over medium heat. Drop spoonfuls of cornmeal mixture into hot oil; cook until browned and crisp, 2 to 3 minutes per side. Drain on paper towels.
Per Serving: 237 calories; protein 4.9g; carbohydrates 27g; fat 12.1g; cholesterol 47.3mg; sodium 463.7mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.