Ingredients
Equipment
Method
- Start by mixing the dry ingredients. In a mixing bowl, combine the cornmeal, self-rising flour, baking powder, salt, and sugar. Use a fork to mix them evenly, ensuring that there are no lumps. This is key to achieving a consistent texture in your cornbread.
- In a separate small bowl, whisk together the buttermilk, honey, and egg. Make sure the ingredients are well combined; the mixture should be smooth and slightly frothy, which indicates a good incorporation of air.
- Pour the wet mixture into the bowl with the dry ingredients, stirring until everything is just combined. Be careful not to overmix; the dough will be thick but should come together nicely.
- Next, heat 1/4 cup of vegetable oil in a 10-inch skillet over medium heat. It’s important that the oil is hot enough so that the batter sizzles when you drop it in. Test the heat by dropping a small amount of batter into the oil – it should bubble actively.
- Using a tablespoon, drop a heaping spoonful of batter into the hot oil to form a patty. Space them apart to avoid overcrowding. You should hear a delightful sizzling sound as they hit the oil, which is a good sign!
- Fry the patties for about 2 to 3 minutes, or until the bottom is a beautiful golden brown. You'll know it's time to flip them when the edges start to look cooked and firm.
- Carefully flip each patty using tongs, being gentle to avoid splashing oil. Fry the other side for an additional 2 to 3 minutes until it matches the golden brown of the first side.
- As you finish each batch, place the patties on paper towels to drain excess oil. This step helps keep them crispy and not greasy, enhancing the overall texture.
- Repeat the frying process until all the batter is used up, adding more oil to the skillet as necessary. If you see the oil level getting low, don't hesitate to top it up!
Notes
To ensure a delightful cooking experience, consider these tips: Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in a toaster oven or skillet. Freezing: Yes, you can freeze Fried Cornbread. Place patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They last for up to 2 months. Pairing: Serve it with chili, soups, or a hearty stew for a comforting meal. Flavor Additions: Consider adding diced jalapeños or shredded cheese to the batter for a spicy or cheesy kick. Herbs and Spices: Fresh herbs or spices can be added to enhance the flavor further. Try adding a pinch of cayenne or some chopped chives.