This is something that I have been eatin' for as long as I can remember. My Grandpa taught me how to make this cornbread and it is one of those things not many people make anymore. He said this was a typical lunch for them this time of year on the farm where he grew up, minus the cold beer of course. His Mom would call them in from the fields as the last pieces of fish were comin' out of the grease. Still as good today as I'm sure it was back then...
Cornbread
-Yellow Cornmeal
-finely chopped onion
-water
-Mix cornmeal and onion, roughly 3-1 cornmeal to onion. Add water until you get the consistency of pancake batter. The more water you add the thinner the mix will be and the crispier the cornbread will be. Sorry, no measurements cause it's all about how you like it. I like mine with a lot of onions and really crispy so that is how I make it. The key is having your grease good and hot so it cooks quickly and doesn't sit in there and just soak up grease. Very simply but you will be surprised how good it is.
Fish
-I like to use House Autry Spicy Hot Breader. I even add some cayanne and black pepper to it but not everybody likes it that spicy. Another good option is the House Autry Medium Hot Breader.
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