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Yields:
2 dz.
Prep Time:
10 mins
Total Time:
30 mins
Fried cornbread is as easy as making pancakes. It's everything you love about cornbread, but the quick batter is shallow fried to give that crispy exterior and once slathered in butter and honey, it will put all other cornbread to shame. They are similar to Johnnycakes, but made with buttermilk instead of water and made to be smaller. A southern staple that we are obsessed with.
Have you made these yet? Let us know what you think in the comments below!
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Ingredients
- 1 1/2 cups
yellow cornmeal
- 1 cup
all-purpose flour
- 1 Tbsp.
granulated sugar
- 1 Tbsp.
baking powder
- 3/4 tsp.
kosher salt
- 1/4 cup
buttermilk
- 2
large eggs
- 6 Tbsp.
butter, melted and cooled slightly
- 1/4 cup
vegetable oil, for frying
Honey and room temperature butter, for serving
Directions
- Step 1In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Step 2In a large bowl, whisk buttermilk, eggs, and melted butter. Stir dry ingredients into wet ingredients, until just combined.
- Step 3Heat a large heavy bottomed skillet over medium heat. Add 1 tablespoon of oil. Spoon about 2 to 3 tablespoons of the cornbread batter into pan, spread into an circle, about a scant ½-inch thick. When little bubbles appear, about 2 to 3 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Adjust heat to medium-low if pan gets too hot. Repeat with remaining batter and oil.
- Step 4Dollop warm fried cornbread with pats of butter and drizzle with honey.
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