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Crispy Fried Cornbread

Crispy fried cornbread is a golden, crunchy twist on classic cornbread, perfect as a side or snack. Made with cornmeal, buttermilk, and a touch of flour, it fries up light and crisp while staying tender inside.
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Ingredients
  

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • ½ Salt
  • 1 egg
  • 1 cup buttermilk
  • Vegetable oil

Instructions
 

  • Mix the dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  • Prepare the wet ingredients: In a separate bowl, whisk the egg and buttermilk until smooth.
  • Combine the batter: Gradually mix the wet ingredients into the dry, stirring until just combined. The batter should be thick but scoopable—add a splash of buttermilk if needed.
  • Heat the oil: Pour ½ inch of vegetable oil into a skillet and heat to 350°F (175°C). Test by dropping in a small bit of batter—if it sizzles, it’s ready.
  • Fry the cornbread: Drop spoonfuls of batter into the hot oil, flatten slightly, and fry for 2–3 minutes per side until golden brown. Work in batches to prevent overcrowding.
  • Drain and serve: Transfer to a paper towel-lined plate to absorb excess oil. Serve warm with butter, honey, or as a side to your favorite meal.