Fried Cornbread
Fried cornbread is a Southern dinner staple. Cornbread that's fluffy and soft in the center but crispy on the outside is not only traditional but hard to stop eating.
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Servings: 10 serving
Ingredients
- 1.5 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoon granulated sugar
- 1.5 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- vegetable oil for frying
Instructions
- In a bowl, whisk the egg with the buttermilk. Separately, combine the flour, cornmeal, sugar, baking powder and salt. Combine the dry and wet until a dough forms.
- Heat a frying pan to medium heat with oil just covering the bottom of the pan. Drop a little of the batter in to see if its frying. It should sizzle very gently. Give each cornbread at least an inch from the other one.
- Add dollops of the batter into the oil and when you notice the edges getting golden flip the cornbread oven and press it down with a spatula. Allow to finish cooking through the middle and making the opposite side golden before removing.
- Allow to cool for a minute before serving and enjoy.
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