Crispy Fried Cornbread

Made with a simple mix of buttermilk and cornmeal, these Fried Cornbread fritters are crispy on the outside and tender on the inside!

Ingredients:

1 cup cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 cup buttermilk

1 large egg

2 tablespoons unsalted butter, melted

Vegetable oil (for frying)

Instructions:

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, combine the buttermilk, egg, and melted butter, and mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

The batter should be thick but pourable.

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.

Once the oil is hot (you can test by dropping a small amount of batter into the oil — it should sizzle), you are ready to fry.

Spoon about 2 tablespoons of the cornbread batter into the hot oil for each piece.

Flatten slightly with the back of the spoon to form small patties.

Fry the cornbread for 2-3 minutes on each side, or until golden brown and crispy.

Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

Repeat the process until all the batter is fried, adding more oil as needed.

Enjoy!