These are great. I will definitely make them again. Even the Northerners loved them. I like my fried corn bread to rise a bit and to have a soft middle, so I added the 2nd cup of buttermilk a little at a time, and only ended up adding 2/3 - 3/4 cup. This was my 2nd attempt at fried corn bread, with the first one flopping and burning (different recipe). Make sure oil isn't too hot or smoking. My burner was set to 4. A true comfort food. Thank you.

I fried this in the same oil that I fried my turkey in and they turned out way too salty. I'd lay odds on the saltiness coming from the spices I had on my turkey, so in the future I will omit the salt. I used about 1.5 cup of buttermilk instead of 2. I made about 1 tbsp drops; fried at 350°F for about 2 minutes after they came to the top, flipping after 1 minute. Excellent recipe!