Fried Cornbread
Servings: 4–6
Prep time: 10 min
Cook time: 15–20 min
Ingredients:
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1 cup cornmeal
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½ cup all-purpose flour
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2 tbsp sugar (optional, for a slightly sweet cornbread)
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1 tsp baking powder
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½ tsp salt
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1 large egg
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½ cup milk (or buttermilk for extra flavor)
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2 tbsp melted butter or vegetable oil
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Oil for frying (vegetable or canola)
Instructions:
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Make the batter:
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In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
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In another bowl, beat the egg, then add milk and melted butter.
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Combine wet and dry ingredients, mixing until smooth.
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Heat the oil:
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Pour about ¼–½ inch of oil into a large skillet and heat over medium heat.
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To test, drop a small bit of batter in; it should sizzle immediately.
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Fry the cornbread:
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Drop spoonfuls of batter into the hot oil, or pour in small rounds to form little cakes.
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Fry 2–3 minutes per side until golden brown and crispy.
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Don’t overcrowd the pan; fry in batches if needed.
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Drain & serve:
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Remove fried cornbread with a slotted spoon and drain on paper towels.
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Serve warm with honey, butter, or as a side for chili, stew, or barbecue.
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✅ Tips / Variations:
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Add diced jalapeños or corn kernels to the batter for extra flavor.
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For a savory version, mix in shredded cheese or chopped herbs.
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Fry over medium heat—not too hot, or the outside will burn before the inside cooks.
If you want, I can also give a “crispy skillet version” that uses less oil and still gets a golden crunchy crust—perfect if you don’t want deep-frying.
Do you want me to do that?