FRIED CORNBREAD

A Southern Classic You Can’t Resist!

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 1 cup buttermilk
• 1 egg
• 1/4 cup vegetable oil

Instructions:

• In a large bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
• In a separate bowl, whisk together buttermilk and egg.
• Slowly pour the wet ingredients into the dry ingredients and mix until well combined.
• Heat oil in a skillet over medium-high heat.
• Drop spoonfuls of the batter into the hot oil and fry until golden brown on both sides.
• Remove from skillet and place on a paper towel to drain excess oil.

Popular Questions:

• Q: Can I use corn flour instead of cornmeal?

A: Yes, you can substitute corn flour for cornmeal, but keep in mind that the texture may be slightly different.

• Q: Can I use regular milk instead of buttermilk?

A: Yes, you can use regular milk, but buttermilk gives the cornbread a tangier flavor.

• Q: Can I make the batter ahead of time?

A: It is best to fry the cornbread immediately after making the batter for optimal results.

• Q: Can I freeze leftover fried cornbread?

A: Yes, you can freeze leftovers and reheat them in the oven for a crispy texture.

Helpful Tips:

• For a savory twist, add in chopped jalapenos or cheddar cheese to the batter.
• Serve with honey or maple syrup for a sweet and savory flavor combination.
• Try frying the cornbread in bacon grease for added flavor.

Expert Secrets:

• To ensure crispiness, make sure the oil is hot before adding the batter.
• Let the cornbread fry undisturbed for a few minutes before flipping to achieve a golden brown crust.
• Use a cast-iron skillet for the best results.