Fried Cornbread – Don’t Lose This Recipe

**Fried Cornbread – Don’t Lose This Recipe! 🍞✨**

Fried cornbread is a **southern classic** that has been passed down through generations. Crispy on the outside and soft and fluffy on the inside, this savory treat is the perfect side dish to any meal. Whether it’s accompanying a bowl of chili, served with fried chicken, or enjoyed as a standalone snack, **fried cornbread** always hits the spot. What makes it even more irresistible is how easy it is to make and how quickly it comes together!

If you’ve never made fried cornbread from scratch, you’re in for a real treat. Let’s explore this timeless recipe that you’ll want to keep in your kitchen repertoire forever!

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### 🍞 What is Fried Cornbread?

Fried cornbread is made from **cornmeal** and a few simple ingredients like flour, buttermilk, and eggs. The mixture is fried in hot oil or bacon grease until golden brown and crispy on the outside. Unlike traditional baked cornbread, this version gives you a delicious crispy crust that contrasts beautifully with the soft, slightly sweet, and savory interior. It’s essentially **cornbread perfection** with a satisfying crunch that’s hard to resist.

Fried cornbread has a long history in southern cooking, often made as a quick and easy meal when ingredients were limited, but it quickly became a staple because of its irresistible flavor and texture.

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### 🛒 Ingredients You’ll Need:

– 1 cup **cornmeal**
– 1/2 cup **all-purpose flour**
– 1 1/2 tsp **baking powder**
– 1/2 tsp **salt**
– 1 tbsp **sugar** (optional, but adds a touch of sweetness)
– 1 large **egg**
– 3/4 cup **buttermilk** (or milk if you don’t have buttermilk)
– 1/4 cup **milk**
– 2 tbsp **melted butter** or **vegetable oil**
– **Vegetable oil** or **bacon grease** for frying

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### 👩‍🍳 How to Make Fried Cornbread:

#### 1. **Prepare the Batter**
In a medium-sized bowl, mix together the **cornmeal**, **flour**, **baking powder**, **salt**, and **sugar** (if using). Whisk them together until all dry ingredients are evenly distributed.

In a separate bowl, whisk the **egg**, **buttermilk**, and **milk**. Add the **melted butter** or **vegetable oil** to the wet ingredients and stir to combine. Pour the wet mixture into the dry ingredients and stir until everything is just combined. You want the batter to be slightly thick but still spoonable. If it’s too thick, add a little more milk to loosen it up.

#### 2. **Heat the Oil**
In a large skillet, pour about **1/4 inch of oil** (vegetable oil or bacon grease works best) and heat it over medium-high heat. You’ll want the oil to be hot but not smoking. To test if it’s ready, drop a small spoonful of batter into the pan. If it sizzles immediately, you’re good to go!

#### 3. **Fry the Cornbread**
Spoon the batter into the hot oil, using about **1-2 tablespoons of batter per piece**. You can make the cornbreads as small or large as you like, but traditionally they are about the size of a small pancake.

Fry the cornbread for about **2-3 minutes on each side**, or until golden brown and crispy. You may need to adjust the heat to ensure the cornbread cooks through without burning on the outside. Flip carefully with a spatula, and cook the other side until it’s also golden and crisp.

#### 4. **Drain and Serve**
Once each piece of cornbread is fried, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan as necessary.

Serve your fried cornbread warm with butter, honey, or alongside your favorite southern dishes!

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### 💡 Tips for Perfect Fried Cornbread

– **Oil Temperature**: Make sure the oil is hot enough to fry the cornbread properly, but not so hot that it burns. If the oil is too cold, the batter will absorb too much oil, and if it’s too hot, the cornbread will burn on the outside before it cooks through.
– **Use Bacon Grease**: For an added layer of flavor, try frying the cornbread in **bacon grease**. It adds a delicious savory taste that pairs perfectly with the sweetness of the cornbread.
– **Do Not Overmix**: When mixing the wet and dry ingredients, stir gently. Overmixing can result in dense cornbread. You want to keep it light and fluffy.
– **Keep Them Warm**: If you’re making a big batch, keep the fried cornbread warm in a low oven (around **200°F**) while you finish frying the rest.
– **Custom Add-ins**: You can add **chopped jalapeños**, **cheddar cheese**, or **scallions** to the batter for a more savory twist. For a sweet version, add **cinnamon** or **nutmeg** for a cozy fall flavor.

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