Fried Cornbread

Sure! Here’s a detailed recipe for Fried Cornbread, a delicious Southern classic that’s crispy on the outside and soft on the inside.

Fried Cornbread Recipe

Ingredients:

• 1 cup yellow cornmeal

• 1/2 cup all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 tablespoon sugar (optional, adjust to taste)

• 1 large egg

• 1 cup buttermilk (or regular milk with 1 tbsp lemon juice or vinegar)

• 2 tablespoons melted butter or vegetable oil (plus more for frying)

• Oil for frying (vegetable, canola, or peanut oil works well)

Instructions:

1. Prepare the Batter:

   • In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).

   • In a separate bowl, beat the egg with the buttermilk and melted butter or oil.

   • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick but should be spoonable.

2. Heat the Oil:

   • Pour about 1/2 inch of oil into a heavy skillet or cast iron pan.

   • Heat over medium heat until the oil is hot but not smoking (about 350°F / 175°C). You can test by dropping a small bit of batter into the oil; if it sizzles and bubbles, the oil is ready.

3. Fry the Cornbread:

   • Using a spoon or small ladle, carefully drop spoonfuls of batter into the hot oil. Don’t overcrowd the pan — fry in batches if needed.

   • Fry for about 2-3 minutes on each side, or until golden brown and crispy.

   • Use a slotted spoon to remove the fried cornbread and drain on paper towels.

4. Serve:

   • Serve hot with honey, butter, or your favorite dipping sauce.

   • These are great for breakfast with eggs or as a side with chili or stew.

Tips:

• For extra flavor, you can add chopped jalapeños, corn kernels, or shredded cheese to the batter.

• If you want a thicker crust, fry in a little more oil or slightly lower the heat to cook more evenly.

• Don’t flip too early — let the bottom get a nice golden crust before turning.