Step-by-Step Method:
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Prepare the Batter:
In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, egg, and melted butter. Gradually pour the wet ingredients into the dry ingredients, stirring until you have a thick, smooth batter. The consistency should be thicker than pancake batter but soft enough to drop by spoonfuls. -
Heat the Oil:
Pour vegetable oil into a skillet to a depth of about 1/4 inch. Heat over medium heat until the oil is shimmering but not smoking. A drop of batter should sizzle immediately when added. -
Fry the Cornbread:
Using a spoon or small scoop, drop portions of batter carefully into the hot oil. Fry in batches, making sure not to overcrowd the skillet. Fry each side for 2–4 minutes or until golden brown and crispy. Adjust the heat as necessary to avoid burning. -
Drain and Serve:
Once golden, transfer the fried cornbread to a plate lined with paper towels to drain excess oil. Serve warm with butter, honey, or a side of chili for a truly comforting experience.
Tips for Perfect Fried Cornbread:
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Oil Temperature: Maintaining medium heat is key. Too hot, and the outside will burn while the inside remains undercooked. Too low, and the cornbread will absorb excess oil.
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Add Flavors: For a savory twist, mix in chopped jalapeños, shredded cheese, or corn kernels.
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Consistency: If your batter is too thick, add a splash of milk. If it’s too thin, sprinkle in a little more cornmeal.
Fried cornbread is more than just a side—it’s an experience. Its crunchy exterior, combined with the tender, slightly sweet interior, makes it a treat that appeals to both children and adults. Whether you’re enjoying it as a snack, with a hearty stew, or simply on its own, this fried cornbread recipe promises comfort in every bite
