Description
Make the perfect fried cornbread recipe with a crispy exterior and soft interior. A classic Southern comfort food
Ingredients
Scale
- 1 cup cornmeal
- 1/4 cup flour
- 1 tablespoon baking powder
- 1 teaspoon sugar (optional)
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk (or regular milk with a splash of vinegar)
- 1 tablespoon vegetable oil (for the batter)
- 1 cup vegetable oil (for frying)
Instructions
- Prepare the Dry Ingredients: In a medium-sized bowl, combine 1 cup of cornmeal, 1/4 cup of flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of sugar. Stir well to evenly distribute the ingredients.
- Mix the Wet Ingredients: In a separate bowl, whisk together 1 large egg, 1 cup of buttermilk (or your substitute), and 1 tablespoon of vegetable oil.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but smooth. If it seems too thick, add a little more buttermilk to achieve the right consistency.
- Heat the Oil: In a large skillet or frying pan, heat 1 cup of vegetable oil over medium-high heat. To test if the oil is ready, drop a small spoonful of batter into the oil. If it sizzles immediately, the oil is hot enough.
- Fry the Cornbread: Using a spoon or ice cream scoop, drop spoonfuls of batter into the hot oil. Flatten them gently with the back of the spoon to form small cakes. Fry each side for about 2-3 minutes or until golden brown and crispy.
- Drain and Serve: Once golden and crispy, remove the cornbread from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish, Snack
- Method: Frying
- Cuisine: Southern
Keywords: fried cornbread, southern fried cornbread, cornbread fritters, crispy cornbread, homemade fried cornbread, easy fried cornbread recipe, cornmeal fritters