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Crispy Fried Cornbread: The Golden, Crunchy Side You’ll Make Again and Again

Crispy Fried Cornbread

Crispy Fried Cornbread: The Golden, Crunchy Side You’ll Make Again and Again
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Ingredients Equipment Method Notes

Ingredients
  

  • - 1 cup yellow cornmeal
  • - 1 cup all-purpose flour
  • - 1 tablespoon baking powder
  • - 1/2 teaspoon salt
  • - 1 large egg
  • - 1 cup buttermilk
  • - Vegetable oil for frying, about 1 inch deep in skillet

Equipment

  • mixing bowls
  • Measuring tools
  • - Skillet or frying pan
  • Slotted spoon
  • - Paper towels or wire rack

Method
 

  1. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  2. In another bowl, whisk together egg and buttermilk.
  3. Combine wet and dry ingredients, mixing just until blended. Batter should be thick and scoopable.
  4. Heat 1 inch of oil in a large skillet to 360°F (180°C).
  5. Drop 1/4 cup portions of batter into hot oil. Flatten gently.
  6. Fry each side 3–5 minutes until golden brown and cooked through.
  7. Remove and drain on paper towels. Serve hot.

Notes

Best enjoyed fresh and hot.
- Great with chili, stews, or a dollop of honey butter.