Description
Granny’s Fried Cornbread is a classic Southern recipe that transforms traditional cornbread batter into crispy, golden-fried pieces, perfect for a savory snack or side dish. With a crispy crust and tender inside, this fried cornbread offers a delightful twist on the familiar baked version, using simple ingredients and a quick frying technique.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional for a slightly sweet cornbread)
Wet Ingredients
- 1 cup buttermilk (or regular milk if unavailable)
- 1 large egg
- 2 tablespoons unsalted butter, melted (or vegetable oil)
For Frying
- Vegetable oil, for frying
Instructions
- Prepare the Cornbread Batter: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar (if using). Stir until all the dry ingredients are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter or vegetable oil until fully combined to create the wet mixture.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. The batter should be thick yet pourable; if it feels too thick, add a small amount of buttermilk or water to loosen it.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1/2 inch and heat it over medium heat until it reaches 350°F (175°C) or is hot enough that a small drop of batter sizzles upon contact.
- Fry the Cornbread: Using a spoon or small ladle, carefully spoon portions of batter into the hot oil, forming small pancakes or fritters. Fry for about 3 to 4 minutes on each side or until golden brown and crispy.
- Drain and Serve: Remove the fried cornbread pieces with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm as a delightful snack or side dish.
Notes
- For a sweeter variation, increase sugar to 2 tablespoons.
- You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar.
- Maintain oil temperature to ensure crispy and non-greasy fried cornbread.
- Serve with honey, butter, or jam for added flavor.
- Leftover fried cornbread can be reheated in a skillet or oven for best texture.
