Description
Granny’s Fried Cornbread is a classic Southern American side dish made by frying a simple batter of cornmeal, flour, buttermilk, and eggs in a skillet until golden and crispy. This recipe delivers warm, crispy rounds of cornbread perfect for pairing with any meal.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil (plus more for frying)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and 2 tablespoons of vegetable oil until smooth.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Heat Skillet: Place a skillet over medium heat and add enough vegetable oil to coat the bottom. Heat until hot but not smoking.
- Fry Cornbread: Spoon small rounds of batter into the skillet and flatten slightly with the back of the spoon. Cook each side for 2 to 3 minutes or until golden brown and crispy.
- Drain and Serve: Remove the fried cornbread from the skillet and drain on paper towels to remove excess oil. Serve warm for best flavor and texture.
Notes
- For extra crispiness, use a cast iron skillet and let the batter rest for 5–10 minutes before frying.
- Optionally add a pinch of sugar to the batter for a sweeter flavor.
