Fried Cornbread, deeply rooted in the South’s rich culinary heritage, brings together the charm of traditional cooking with the crunch of modern tastes. Harking back to times when families gathered around big dining tables, it’s more than just a side dish—it’s an emotion, a nostalgic bite. Using just a few ingredients, this crispy delight perfectly complements stews, soups, or greens, while also holding its own as a stand-alone snack.
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 large egg
2-3 tbsp vegetable oil (for frying)
- In a large bowl, combine cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together buttermilk and egg.
- Slowly mix the wet ingredients into the dry, stirring just until combined.
- How to Prepare
- Heat the vegetable oil in a large skillet over medium-high heat.
- Drop spoonfuls of batter into the hot oil, ensuring not to overcrowd the skillet.
- Remove from skillet and place on paper towels to drain excess oil.
- Fry each side until golden brown, typically 2-3 minutes per side.