Fried Cornbread

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

2/3 cup cornmeal

1/3 cup self-rising flour

1/3 cup low-fat buttermilk

1 egg (optional, for extra richness and binding)

1–2 tablespoons sugar (optional, for a slightly sweet version)

Oil for frying (vegetable or canola)

 

Instructions:

1. Mix the batter:
In a bowl, combine cornmeal, self-rising flour, and sugar (if using). Stir in the buttermilk (and egg, if using) until just combined. The batter should be thick but spoonable — add a splash more buttermilk if too dry.

2. Heat the oil:
In a skillet (preferably cast iron), heat about 1/4 inch of oil over medium heat until shimmering but not smoking.

3. Fry the cornbread:
Drop spoonfuls of batter into the hot oil, flattening slightly with the back of a spoon. Fry 2–3 minutes per side until golden brown and crispy.

4. Drain and serve:
Remove to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or alongside beans, greens, or fried fish.