Ingredients:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional, for a hint of sweetness)
- 1 cup buttermilk (or regular milk with 1 tablespoon vinegar)
- 1 large egg
- 2 tablespoons melted butter or oil
- Oil for frying (vegetable or canola oil works well)
Instructions:
- Prepare the Batter:
- In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix. The batter should be thick but pourable.
- Heat the Oil:
- In a deep skillet or frying pan, heat about 1-2 inches of oil over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature, or test by dropping a small amount of batter into the oil—if it sizzles and rises to the surface, the oil is ready.
- Fry the Cornbread:
- Carefully drop spoonfuls of the batter into the hot oil. Use a tablespoon or small cookie scoop for even portions.
- Fry for 2-3 minutes on each side, or until golden brown and crispy. Flip them gently with a slotted spoon to ensure even cooking.
- Remove the fried cornbread from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve warm as a side dish with chili, soup, or your favorite dipping sauce. They’re also great on their own with a drizzle of honey or a sprinkle of powdered sugar for a sweet treat.
Tips:
- For extra flavor, add chopped jalapeños, shredded cheese, or crumbled bacon to the batter.
- Make sure the oil is at the right temperature—too hot, and the outside will burn before the inside cooks; too cool, and the cornbread will absorb too much oil.
- Leftovers can be reheated in the oven or air fryer to restore crispiness.
Enjoy your Crispy Fried Cornbread—it’s a crowd-pleaser you won’t want to lose! 🥄✨