I have been making this cornbread for many years and my family loves it. It is very simple to make.
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 30 minutes
Yield: 14 pieces of cornbread
You can freeze the leftover corn bread and heat it for another meal. Prepare for freezing so the pieces will not stick together when frozen.
To heat, place the frozen pieces on a baking pan and set in a cold oven. Set temperature control on 400 degrees F and bake for approximately 10-15 minutes. When you see the grease bubbling around the edges, it is hot and ready to serve.
My recipe is a little different from yours, but I was making these fried corn meal cakes 60 years ago. They're gooder'n snuff and not nigh as dusty. So good with pintos or fried cabbage.
I noticed you put salt on the fried cakes rather than in the batter. I never heard of anyone doing this, but it could be a good thing if you're limiting your salt. A half teaspoon of salt sprinkled over all the cakes would taste just as salty as a whole teaspoon put into the batter.
Years ago, I discovered that if I brushed most of the salt from a saltine cracker, then made sure I put the cracker in my mouth salt side down, it would taste just as salty.
You probably knew that.
I like cornbread but have never had fried cabbage. Never heard of it either ... maybe it's not a traditional Canadian dish ... but I'm going to look it up and try my hand at making it.
I do make fried green tomatoes though and the cornbread would likely go well with them.
Thanks for the recipe.