Description
Granny’s Fried Cornbread is a crispy and golden southern-style cornbread made by frying a thick batter of cornmeal, flour, and buttermilk to create delicious patties perfect for a comforting side dish or snack. This traditional recipe balances a slightly sweet and savory flavor with a tender, fluffy interior and a crunchy exterior.
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, flour, baking powder, salt, and sugar if using. Stir these dry ingredients together thoroughly to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, and melted butter or vegetable oil until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick but still pourable; if it seems too thick, add a little more buttermilk or water to loosen the consistency.
- Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet or cast iron frying pan and heat over medium heat until shimmering. Test heat by dropping a small amount of water into the oil—if it sizzles, the oil is ready.
- Fry the Cornbread Patties: Using a spoon or ice cream scoop, drop spoonfuls of batter into the hot oil. Gently flatten each into a 3 to 4-inch diameter patty with the back of the spoon. Fry for 3 to 4 minutes on each side, or until the patties achieve a golden brown and crispy texture. Carefully flip with a spatula to avoid breaking.
- Drain and Serve: Remove the fried cornbread patties from the oil and place them on paper towels to drain excess oil. Serve warm topped with butter, honey, or alongside your favorite savory dishes for a delicious treat.
Notes
- You can substitute regular milk for buttermilk if necessary, though buttermilk adds a richer flavor and tender texture.
- Use a cast iron skillet if available for an even heat distribution which enhances the crispy crust.
- Adjust sugar to taste if you prefer a sweeter or more savory cornbread.
- Maintain oil temperature during frying by adjusting the heat to prevent burning or undercooking.
- Leftover fried cornbread can be reheated in a skillet or oven for best texture.
