Fried Cornbread Recipe

What is comfort food? We’re talking about a dish that takes me right back to my grandma’s kitchen, the kind of kitchen. Where the air always smelled like cinnamon and love. I’m sharing with you today a story.How do I make fried cornbreadWhat is it like to have a hug in every bite? Think of it as a cross between pancake and the crispiest, most addictive donut you’ve ever had. If you can’t eat boxed stuff, you’ll never go back. Is it easier to make than you think?

What is fried cornbread?

What is fried cornbread? Is it a sweeter, richer version of regular cornbread, cooked in hot oil until crispy? Is it crispy or golden brown? Think of it as the savory counterpart to a donut, or flattened, fried hushpuppy that’s been kissed. By a little sugar. The outside is crunchy and almost caramelized, while the inside is soft, fluffy, and melts in your mouth. My grandma used to make this on special occasions, and honestly, it always felt like such a treat. What is comfort food at its best?

Why You’ll Love This Recipe?

What are some good reasons to love this book?How do I make fried cornbreadFirst off, the flavor is just amazing. You get the sweetness of cornmeal, the richness from the butter, and that amazing crispy crust. Is it just me, begging to be slathered in butter and honey? What I love about this recipe is how easy it is to make. Is it possible to make a movie in minutes? You probably already have all the ingredients in your pantry. What is the perfect treat for a weeknight snack? How many hours in the kitchen do you spend in What are some of the best crowd pleasers I have ever seen? Is it really possible to be cost effective? What are pantry staples that transform into a million dollar dish? What are the possibilities? Can you serve it with savory dishes like chili or Pulled Pork? Dollop of whipped cream. If you are a fan of Southern comfort food, this recipe is for you.How do I make fried cornbreadIs it easier to make than my Grandma’s Biscuits?

How do I make fried cornbread?

Quick Overview

Making this What is the best fried cornbreadIs so simple, you will be amazed. What is the recipe for sweet cornbread batter? I like to bake my pancakes in the oven until golden brown and crispy. What is the best way to get started with a project in less than 30 minutes? No fancy equipment needed, just a bowl, spoon, and skillet. Easy peasy, I promise!

Ingredients

For the Main Batter:
* 1 cup yellow cornmeal (I prefer stone-ground for a bit more texture)*
* 1/2 cup all-purpose flour
* 1/4 cup granulated sugar (adjust to your liking – I like mine a little sweeter)
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup buttermilk (if you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar)
* 1 large egg, lightly beaten
* 2 tablespoons melted butter, plus more for serving.
* 1 teaspoon vanilla extract (optional, but it adds a lovely flavor)

For Frying:
* Vegetable oil, for frying (about 1/2 inch deep in your skillet)

What are the steps for

Step 1: Preheat & Prep Pan

First, heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Add about 1 cup of water and stir to combine. How do you cook cornbread? How do you test the oil by putting a tiny bit of batter in – if it sizzles and turns golden brown? In a minute or two, you’re good to go. Make sure your skillet is heavy-bottomed for even heat distribution!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Set aside. Make sure everything is well combined. What is the difference between baking powder and baking soda? Is it a good texture?

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Set aside. Whisk until everything is well combined and the egg is fully incorporated.

Step 4: Combine

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay. Overmixing can develop the gluten in the flour, which will make the cornbread tough.

Step 5: Fry!

Once the oil is hot, drop spoonfuls of batter into the skillet, being careful not to overcrowd the batter. Fry for about 2-3 minutes per side, or until golden brown and cooked through.

Step 6: Drain & Serve

How do I remove fried cornbread from the skillet? How do you drain excess oil from a plate? Serve immediately with butter and honey, or your favorite toppings. My family loves Cinnamon Sugar!

What should I serve it with?

Oh, the possibilities! This How do I make fried cornbreadIs surprisingly versatile.For Breakfast:Serve with scrambled eggs and bacon for a Southern breakfast feast. Dollop of whipped cream or maple syrup over top. A cup of strong coffee is a must!For Brunch:What are some of the best brunch spreads to serve alongside a quiche? What is the best accompaniment to a Bellini or Mimosa?As Dessert: Enjoy them as a sweet treat after dinner with a scoop of vanilla Ice Cream or a drizzle of chocolate sauce. They’re also amazing with a dusting of powdered sugar and some fresh berries.

For Cozy Snacks:What are some good snack ideas for an afternoon snack? Serve warm with a glass of milk or hot chocolate. My kids love dipping their little fingers in applesauce!

How do I make a perfectly fried cornbread?

What are some of the best ways to make fried cornbread?Don’t Overmix: I can’t stress this enough. Overmixing the batter will result in tough cornbread. Mix until just combined.

Hot Oil is Key: Make sure your oil is hot enough before adding the batter. If the oil isn’t hot enough, the cornbread will absorb too much oil and become greasy.

Adjust the Sweetness: If you prefer a less sweet cornbread, reduce the amount of sugar in the batter. You can also use a natural sweetener like honey or maple syrup. I tested this with honey and it actually made it even more delicious!

Add Some Spice: For a little extra kick, add a pinch of cayenne pepper to the batter. This will add a subtle warmth that complements the sweetness of the cornmeal.

Experiment with Toppings: Don’t be afraid to get creative with your toppings. I’ve tried everything from Cinnamon Sugar to chopped pecans to a drizzle of caramel sauce. The possibilities are endless!

Use Buttermilk: Buttermilk gives the cornbread a slight tang and helps to keep it moist. If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to curdle before adding it to the batter. This is a trick that I learned from my grandma. The acidity helps make it extra tender and fluffy!
This recipe is a real crowd-pleaser, and once you master these tips, you’ll be making it for years to come. Remember, the best fried cornbread is made with love – so don’t be afraid to experiment and make it your own!

Storing and Reheating Tips

Okay, let’s talk about storing and reheating. I’ll be honest, this fried cornbread recipe is best enjoyed fresh, but if you have leftovers (which is rare at my house!), here’s how to keep them as delicious as possible:

Room Temperature: You can store the fried cornbread at room temperature for up to 24 hours in an airtight container. However, it will lose some of its crispness.

Refrigerator Storage: For longer storage, keep it in the fridge for up to 3 days. Make sure to store it in an airtight container to prevent it from drying out.

Freezer Instructions: If you want to freeze the fried cornbread, wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months.

Reheating: To reheat, you can bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it in a skillet with a little bit of butter or oil. Just be sure to keep an eye on it so it doesn’t burn. The microwave is also an option, but it will make it less crispy.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. I’ve tested it with Bob’s Red Mill gluten-free all-purpose baking flour and it works great!

Do I need to peel the corn?

There’s no need to peel the corn. It’s all about personal preference.

Can I bake this instead of frying it?

While this recipe is specifically designed for frying, you can bake it if you prefer. Pour the batter into a greased 8×8 inch baking pan and bake at 375°F (190°C) for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet cornbread, reduce the amount of sugar in the batter. You can also use a natural sweetener like honey or maple syrup. I like to use brown sugar for a richer flavor.

Can I add other ingredients to the batter?

Absolutely! Feel free to add other ingredients to the batter, such as chopped jalapenos, cheese, or herbs. This is a great way to customize the recipe to your liking. My grandma always added a little bit of chopped green onions.

Final Thoughts

So there you have it, my friends! My grandma’s fried cornbread recipe, a dish that’s near and dear to my heart. It’s simple, delicious, and always a hit. Whether you’re serving it for breakfast, brunch, or dessert, I promise it’ll bring a smile to your face.

If you enjoyed this recipe, be sure to check out my other Southern-inspired recipes, like my Easy Cheesy Grits! I hope you love this as much as my family does. Now go ahead and give it a try! Happy frying, and I can’t wait to hear how yours turns out!