Fried Cornbread – Don’t Lose This Recipe!
There are recipes that feel like pure comfort, and fried cornbread is one of them. Known across the American South as hoe cakes or Johnny cakes, this golden, crispy treat is a reminder of simple, homestyle cooking passed down for generations. It’s crunchy on the outside, tender on the inside, and can be served sweet or savory depending on your taste. Here’s a long, detailed recipe that Google (and your readers) will love!
 Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or milk + 1 tbsp vinegar/lemon juice as a substitute)
Optional:
- 1 tablespoon sugar (for a slightly sweet version)
- 1 egg (for extra richness)
- Vegetable oil for frying
 Step-by-Step Instructions
1. Make the Batter
- In a large mixing bowl, combine cornmeal, flour, baking powder, and salt.
- If you prefer a sweeter cornbread, add sugar.
- Pour in the buttermilk and mix until just combined. The batter should be thick but pourable, like pancake batter.
- For extra moisture and softness, whisk in an egg.
2. Heat the Oil
- Add enough vegetable oil to a skillet to cover the bottom. Heat over medium until hot (you can test by dropping in a bit of batter – if it sizzles, the oil is ready).
3. Fry the Cornbread
- Scoop about 2–3 tablespoons of batter into the skillet, spreading it slightly into a round cake.
- Fry for 3–4 minutes per side until golden brown and crispy.
- Remove from the skillet and place on paper towels to drain excess oil.
4. Serve
- Serve warm, either on their own or with toppings like butter, honey, jam, or maple syrup.
- For a savory twist, pair them with chili, beans, soups, or fried chicken.
 Pro Tips for Perfect Fried Cornbread
- Don’t overmix – A few lumps in the batter are fine. Overmixing makes them dense.
- Keep oil at medium heat – Too hot and they burn outside while staying raw inside. Too cool and they’ll absorb too much oil.
- Size matters – Small cakes cook evenly and stay crispier.
 Serving Ideas
- Sweet Version: Drizzle with honey or maple syrup for breakfast.
- Savory Version: Serve alongside barbecue, beans, or Southern fried chicken.
- Breakfast Idea: Pair with scrambled eggs and bacon for a hearty meal.
 FAQ
1. Can I bake instead of frying?
Yes, but you’ll get more of a traditional cornbread muffin texture. Frying gives the crispy edges everyone loves.
2. Can I store leftovers?
Yes, they’ll last up to 2 days in the fridge. Reheat in a skillet or oven to keep them crispy.
3. Can I add mix-ins?
Absolutely! Try diced jalapeños, shredded cheddar cheese, or chopped green onions.
 Nutrition (per small piece, approximate):
- Calories: 120
- Carbs: 18 g
- Protein: 3 g
- Fat: 4 g