Fried Cornbread Recipe

A stack of pancakes topped with a pat of butter and drizzled with honey sits on a decorative plate, reminiscent of classic fried cornbread. A wooden honey dipper rests on the edge, ready to add a touch more sweetness.

5 from 2 votes

Fried Cornbread Recipe are golden brown with crispy edges and soft in the center. Serve topped with melted and jam for a delicious treat everyone loves!

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Servings: - 15

Author: Carrie Barnard

Ingredients

2 cups yellow cornmeal
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
¼ teaspoon baking soda
1 ¾ cups buttermilk
1 large egg
2 tablespoons melted butter
¼ cup vegetable oil for frying

Instructions

In a large bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
In another bowl, beat together buttermilk, egg, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter rest for
5 minutes.
Heat a large skillet or griddle over medium heat. Add about 1 tablespoon of oil to coat the bottom.
For each cake, drop about 1/4 cup of batter onto the hot skillet, spreading it slightly with the back of
a spoon to form a 4-inch circle.
Cook for 2-3 minutes, until bubbles form on the surface and the edges look dry.
Flip and cook for an additional 1-2 minutes, until golden brown on both sides.
Remove to a paper towel-lined plate. Add more oil to the skillet as needed between batches.
Serve warm.

Notes

For sweeter cakes, add 2 tablespoons of sugar to the dry ingredients.

You can add 1/4 cup of corn kernels to the batter for extra texture if you prefer.

Store any leftover cornbread in an airtight container or bag at room temperature for up to 3-4 days.

Nutrition

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