Fried cornbread is a Southern classic that brings together the nutty richness of cornmeal with a golden, crispy exterior. Often called “corn pones” or “hoecakes,” these little rounds of cornbread are made in a skillet instead of the oven, giving them that irresistible crispy edge. Fried cornbread pairs beautifully with savory meals like collard greens, BBQ, or chili, but it’s just as delicious on its own with a slather of butter or drizzle of honey!
These golden-brown cornbread bites are crispy on the outside and tender on the inside. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion treat for a satisfying side dish.
Ingredients :
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 large egg
2 tbsp melted butter
Oil for frying
Directions :
1. Mix Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, and salt.
2. Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Heat Oil: Heat about 1/4 inch of oil in a skillet over medium heat until hot.
4. Fry the Cornbread: Drop spoon fuls of batter into the hot oil, flattening slightly with the back of the spoon. Fry until golden brown, about 2-3 minutes per side.
5. Serve: Drain on paper towels and serve warm. Enjoy with butter or honey if desired! ENJOY!
