Description
Delicious and crispy fried cornbread made with simple ingredients.
Ingredients
Scale
- 1 cup cornmeal (I used yellow cornmeal.)
- 1 cup self-rising flour
- 2 teaspoons baking powder (Optional for fluffy cornbread.)
- 1 teaspoon salt
- 1 tablespoon sugar or sweetener
- 1 cup buttermilk
- 1 egg (Beaten.)
- butter or oil for frying (I used 1 teaspoon of butter for each piece of cornbread.)
Instructions
- Preheat a skillet (I used a 10 inch, a 12 inch is great for cooking more than 1 patty at a time) at medium heat on the stove.
- Add all of the dry ingredients to a large mixing bowl and stir to combine.
- Add in the buttermilk and beaten egg. Stir to combine, but do not overmix. Over-mixing will result in dense texture.
- Add butter or oil to the pan when hot and allow the butter to melt.
- Drizzle batter into the pan to create a cake/patty. I made these using 1/2 cup of batter each for medium sized cakes. 1/4 cup of batter will produce small cakes.
- Let the cornbread cook until the edges are golden and crispy and bubbles form in the batter before flipping. This usually takes about 2-3 minutes per side, depending on the heat. Flip and cook for a couple of minutes until the batter is cooked through.
- Remove the cake from the pan and set it aside. Continue to cook more fried cornbread until the batter is gone.
Notes
- Ensure the skillet is properly heated before adding the butter or oil for best frying results.
- Do not overmix the batter to avoid dense texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg