Crispy Fried Cornbread
Ingredients:
1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar (optional)
1 large egg
¾ cup buttermilk (or milk)
2 tablespoons melted butter or vegetable oil
Vegetable oil, for frying
Instructions:
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
In a separate bowl, beat the egg, then stir in the buttermilk and melted butter.
Pour the wet ingredients into the dry ingredients and mix just until combined. Let the batter rest for 5–10 minutes.
Heat about ¼ inch of vegetable oil in a large skillet over medium heat until shimmering.
Drop the batter by heaping tablespoons (or about ¼ cup each for larger cakes) into the hot oil. Gently flatten each one with the back of a spoon.
Fry for 2–3 minutes per side, or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain excess oil.
Serving Suggestions:
Serve warm with butter and honey or maple syrup.
Pair with chili, beans, fried chicken, greens, or barbecue.
For a savory twist, add chopped jalapeños, shredded cheddar cheese, or crumbled cooked bacon to the batter before frying.
