Fried Cornbread Recipe
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!
Servings: 12 - 15
Cost: $2.62 Recipe, $0.20 per Serving
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 mixing bowl, whisk together 2 cups yellow cornmeal, ½ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, and ¼ teaspoon baking soda.
- In a separate bowl, beat together 1 ¾ cups buttermilk, 1 large egg, and 2 tablespoons 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 and add about 1 tablespoon of the ¼ cup vegetable oil to lightly coat the bottom.
- For each cake, drop approximately ¼ cup of batter onto the hot skillet and gently spread it into a 4-inch circle using the back of a spoon.
- Cook for 2–3 minutes until bubbles form on the surface and the edges begin to look dry.
- Flip and cook for an additional 1–2 minutes until golden brown on both sides.
- Transfer the cooked cakes to a paper towel-lined plate and repeat with the remaining batter, adding more vegetable oil to the skillet between batches as needed.
- Serve warm and enjoy!
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
Calories: 205kcal | Carbohydrates: 25g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 310mg | Potassium: 144mg | Fiber: 3g | Sugar: 2g | Vitamin A: 136IU | Calcium: 65mg | Iron: 1mg
