Fried Cornbread and Buttermilk
rec.food.recipes/Ronald V. Overton

Family favorite that I had for many a lunch as a boy. This is basically a non-sweetened cornbread mixture that is thin enough to pour and cook like pancakes. These are then crumbled up into ice cold buttermilk and eaten with a spoon. I'm using Aunt J. white self rising cornbread and following the directions.

2 cups Cornmeal (white self-rising, unsweetened)
1 1/2+ cup Milk (I use 2%)
1 Egg beaten
3 Tablespoons oil
Additional oil for frying
Buttermilk
Big 'ice tea' glasses

Mix the first 4 ingredients and add slightly more milk to insure a mixture you can pour like pancakes. To a Hot skillet (or griddle) add oil for frying and cook up the cornbread pancakes. They should be a dark golden brown and crispy around the edges. Serve hot with buttermilk. The pancakes are crumbled by hand (be careful - they're hot) into a glass of cold buttermilk. Eat with a spoon. Enjoy