1/2 cup margarine
1/2 cup white sugar
1 cup packed light brown sugar
1 cup packed cream of tartar
1 egg, beaten
2 tablespoons water
1 cup vegetable oil for frying
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jelly-roll pan. Melt margarine and sugar and set aside.
Beat together the brown sugar and cream of tartar, mixing well. Mix in the egg and water and mix until well blended. Mix the oil into a large, heavy skillet. Fry the cornbread pieces in the oil until lightly browned, about 5 minutes. Remove from pans and drain on paper towels if necessary.
Fry the bread pieces in oil and mustard on both sides. Fry on both sides until golden brown. Drain on paper towels, discarding liquid. Serve warm.
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