Description
Make Southern Style Crispy Fried Cornbread, similar to hoecakes. This simple recipe gives you a golden, crispy outside and a tender, fluffy inside. It is quick comfort food ready in minutes.
Ingredients
Scale
- 1 cup Yellow Cornmeal
- 1/2 cup All-Purpose Flour
- 1 tablespoon Granulated Sugar
- 1 teaspoon Salt
- 1 tablespoon Baking Powder
- 1 cup Buttermilk
- 1 Large Egg
- 1/4 cup Milk (Whole or 2%)
- Vegetable Oil or Shortening for frying
Instructions
- In a medium bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder.
- In a separate small bowl, whisk the buttermilk, egg, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Heat about 1/4 inch of oil or shortening in a large cast-iron skillet over medium-high heat until shimmering hot (about 350°F).
- Drop batter by 1/4 cup portions into the hot oil. Flatten slightly with the back of your spoon to form rounds about 1/2 inch thick.
- Fry for 2 to 3 minutes per side, until deep golden brown and crispy.
- Remove the cornbread from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite accompaniments.
Notes
- For extra crispiness, make sure your oil is hot enough before adding the batter.
- You achieve a more authentic hoecake texture by dropping the batter directly into the oil without flattening too much.
- Buttermilk provides the best tang and texture for this recipe.
- Pair this cornbread with chili, beans, or honey butter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Bread/Side Dish
- Method: Pan-Fried
- Cuisine: Southern American
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg