Breakfast Fried Cornbread
Transform your mornings with this irresistible Breakfast Fried Cornbread, a Southern-inspired twist on classic comfort food. Made with a perfect blend of cornmeal, fluffy all-purpose flour, and a touch of sweetness from granulated sugar, these crisp-edged cornbread rounds are pan-fried to golden perfection. The addition of creamy buttermilk and melted butter ensures a tender, moist interior, while the quick 10-minute prep time makes this dish ideal for busy mornings. Serve these warm, pancake-like cornbread patties with a dollop of butter, a drizzle of syrup, or your favorite jam for a hearty, flavor-packed breakfast. Whether you’re craving something sweet, savory, or somewhere in between, this fried cornbread recipe is guaranteed to satisfy!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Buttermilk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 2 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until evenly mixed.
In a medium-sized bowl, whisk together the buttermilk, egg, and melted butter until fully combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil.
Once the oil is hot, drop in 1/4 cup portions of the batter into the skillet, flattening each slightly with the back of a spoon to form small pancake-like shapes.
Cook each cornbread round for 2-3 minutes on one side or until the edges start to set and the bottoms turn golden brown.
Flip the rounds carefully and cook for another 2-3 minutes on the other side until fully cooked through and crisp on the outside.
Remove the fried cornbread from the skillet and place it on a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining batter, adding more oil to the skillet as needed.
Serve the fried cornbread warm with your favorite toppings, such as butter, syrup, or jam.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 35.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 254 mg | 20% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
