Grandma’s 3-Ingredient Fried Cornbread Patties That Disappear Before the Main Course
There are some recipes that never need to be improved upon. They come down through generations not because they’re trendy or complicated, but because they’re simply perfect. These golden, crispy-edged fried cornbread patties are exactly that kind of recipe. Just three humble ingredients, a hot cast iron skillet, and a little patience are all that stand between you and a plate of something truly magical.
The kind of dish that gets passed around the table twice before anyone even thinks about the roast or the greens. Crisp on the outside, tender and slightly creamy on the inside, with that unmistakable golden crust that only a well-seasoned skillet can give you. Once you make these, they will become a staple at every Sunday dinner, holiday gathering, and weeknight craving you can think of.
Ingredients
- 2 cups self-rising cornmeal mix
- 1 cup buttermilk (plus a splash more if needed to bring the batter together)
- Oil or bacon grease for frying (about 1/4 inch deep in the skillet)
Method
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