Crispy Fried Cornbread
Golden cornbread patties fried in shallow oil until the edges turn crisp and the centers stay tender.
Equipment
- Large skillet
- Frying thermometer
- Wire rack
- Mixing bowls
- Spoon or small scoop
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp granulated sugar optional
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup vegetable oil for frying, most stays in the pan
Instructions
Cooking
- Make the batter. Whisk the dry ingredients, then stir in the buttermilk, eggs, and butter until just combined.
- Heat the oil. Heat the oil in a large skillet to 350 degrees F.
- Fry. Drop 2 tablespoon scoops into the oil, flatten, and fry 2 to 3 minutes per side until deep golden.
- Drain. Drain on a wire rack and keep warm at 200 degrees F while you fry the rest.
- Serve. Serve hot with butter or honey.
Notes
Substitutions: Use milk with 1 tablespoon of lemon juice in place of buttermilk.
Tips: Keep the oil at 350 degrees F and fry in batches of 4.
Storage: Refrigerate for 3 days or freeze for 2 months. Reheat at 375 degrees F.