A good recipe for fried cornbread is Paula Deen’s recipe for hoecakes. Fried cornbread is a good option for days when you do not want to heat up the house with a hot oven.
Prepare the batter by mixing one cup each of self-rising flour and self-rising cornmeal with 1 tablespoon of sugar, 2 eggs, 3/4 cups of buttermilk and 1/3 cup of water. If the batter is too thick, add another tablespoon of water.
Heat 1/4 cup of bacon grease in a large cast iron skillet over medium heat. Form each cake by dropping 2 tablespoons of batter in the hot grease. Repeat to form three to four cakes in the frying pan. Once each cake browns on one side, flip it to brown the second side. Remove the bread using a slotted spoon and place it on a plate lined with paper towels to drain.
While self-rising cornmeal and flour are readily available in some locations, stores are less likely to stock them in others. Substitute 3/4 cup of regular cornmeal plus 3 tablespoons all-purpose flour, 1 tablespoon baking powder and 1/2 teaspoon of salt for each cup of self-rising cornmeal. For self-rising flour add 1 1/2 tablespoons of baking powder and 1/2 teaspoon of salt to each cup of all-purpose flour.