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My Mother made this recipe when I was a small child. She used different ingredients, but we use "Aunt
Jemima Corn Bread Mix" and a small amount of black pepper. Mother also used Pork Lard to fry it in,
but we use Corn Oil - any quality oil will do. Note: The oil should be the temperature that you would
use for frying fish or hush puppies. Start heating the oil while you are preparing the bread.
Boil some water (more than enough to make a real stiff mix)
Pour some hot water over the mix (add pepper to your mix - to taste) and stir rapidly as you pour - only
enough so that the bread will hold together. You can let cool a little, but the hotter you can work with
it, the better the bread will turn out. Dampen your hands before you make each paddy, as this will keep
the dough from sticking to your hands.
Carefully ease the bread paddy into the hot oil, as the oil will splatter. Brown on both sides. Take up
and place on dish lined with paper towels to absorb the oil. We make the paddies about 2 - 4 inches in
diameter and about 1/2 to 3/4 inch thick. My wife likes a lot of crust, so she makes the thinner ones.
This is great with fish and all kinds of vegetables. An aunt of mine made the larger ones. She would put
two or three in a bowl and pour "Pot Liquor" from turnip greens over them. You wouldn't believe
how delicious they were. Ummm Ummmm Good!
I hope you all enjoy!
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