She told me that fixing fried cornbread is fairly easy. Mix corn meal and butter milk in a bowl to create a batter some what like the consistency of pancake batter. Add a pinch of salt and a pinch of baking soda. Pour about 1/4 inches of batter into a very small fry pan (about 5-6 inches across). For best results fry the cornbread in bacon or sausage grease until golden brown on both sides. Serve it with everything and anything. When serving with fish, she would pour the batter a little thinner to make something similar to lace cornbread.