Description
Fried Cornbread is a crispy, golden delight that makes a perfect side dish or snack. With a slightly sweet flavor from the cornmeal and a tender, fluffy interior, this Southern classic is quick and easy to prepare. Fried to perfection in hot oil, it’s crunchy on the outside and soft on the inside—perfect for dipping or serving alongside your favorite comfort food.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil (for frying)
Instructions
- In a medium bowl, combine the cornmeal, flour, baking powder, salt, and baking soda. Stir well to mix the dry ingredients.
- In a separate bowl, whisk together the buttermilk and egg until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix—the batter should be thick but not too stiff.
- Heat the vegetable oil in a skillet over medium heat until hot (you can test by dropping a small amount of batter into the oil; it should sizzle immediately).
- Drop spoonfuls of batter into the hot oil, carefully pressing them down slightly to form small patties. Fry for about 2-3 minutes per side, or until golden brown and crispy.
- Remove the cornbread from the skillet and drain on paper towels to remove excess oil.
- Serve warm, either as a side dish or on its own, and enjoy!
Notes
- You can adjust the oil temperature by lowering or raising the heat slightly to ensure the cornbread cooks evenly without burning.
- If you prefer a sweeter cornbread, you can add 1-2 tablespoons of sugar to the batter.
- For a lighter, fluffier texture, use a cast-iron skillet to fry the cornbread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes