Name: Fried Cornbread
Ingredients: 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tablespoon sugar (optional); 1 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg; 3/4 cup buttermilk (or regular milk); 1/4 cup water (adjust as needed); 1/4 cup vegetable oil (for frying); A pinch of black pepper (optional); Cornmeal: The base of Fried Cornbread, cornmeal, gives it the traditional Southern flavor and texture. It’s what makes this cornbread truly special with a bit of grit and chewiness.; Buttermilk: Buttermilk adds moisture and richness to the cornbread, enhancing its flavor and giving it a slight tanginess. You can substitute with regular milk if necessary.; Sugar: A small amount of sugar balances the savory flavors and adds a subtle sweetness to the cornbread. You can skip this if you prefer a more savory version.; Baking Powder: This helps the cornbread rise slightly and become fluffy, while maintaining its characteristic dense texture.

Ingredients

Scale

1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup buttermilk (or regular milk)
1/4 cup water (adjust as needed)
1/4 cup vegetable oil (for frying)
A pinch of black pepper (optional)

Ingredient Highlights

Cornmeal: The base of Fried Cornbread, cornmeal, gives it the traditional Southern flavor and texture. It’s what makes this cornbread truly special with a bit of grit and chewiness.
Buttermilk: Buttermilk adds moisture and richness to the cornbread, enhancing its flavor and giving it a slight tanginess. You can substitute with regular milk if necessary.
Sugar: A small amount of sugar balances the savory flavors and adds a subtle sweetness to the cornbread. You can skip this if you prefer a more savory version.
Baking Powder: This helps the cornbread rise slightly and become fluffy, while maintaining its characteristic dense texture.

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Instructions

Prepare the Cornbread Batter

Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt. This will create the base for your cornbread batter.
Mix the Wet Ingredients: In another bowl, whisk together the egg, buttermilk, and water until well combined. The egg will help bind the ingredients, and the buttermilk adds a rich, tangy flavor.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. The batter should be thick but pourable. If it’s too thick, add a little more water or buttermilk to reach your desired consistency.
Rest the Batter: Let the batter sit for about 5 minutes to allow the cornmeal to absorb the liquids and thicken up slightly.

Fry the Cornbread

Heat the Oil: In a large skillet or frying pan, heat the vegetable oil over medium-high heat. You’ll want enough oil to cover the bottom of the pan generously, allowing each piece of cornbread to fry up golden and crispy.
Fry the Cornbread: Once the oil is hot, carefully spoon about 1/4 cup of batter into the skillet for each cornbread piece. Use the back of the spoon to flatten each piece slightly, creating a round shape.
Cook Until Golden: Fry the cornbread for about 3-4 minutes per side, or until it becomes golden brown and crispy on the outside. You may need to adjust the heat to prevent burning.
Drain Excess Oil: Once the cornbread is golden and crispy, use a slotted spoon to remove it from the skillet and place it on a plate lined with paper towels to drain excess oil.

Serve the Fried Cornbread

Serve Warm: Once drained, serve your fried cornbread immediately while it’s still warm. The crispy exterior and soft, flavorful interior are best enjoyed fresh!

Nutrition

Serving Size: 8
Calories: 250
Fat: 9g
Carbohydrates: 35g
Protein: 4g