Fried Cornbread Ii
Crispy, golden, and irresistibly delicious, Fried Cornbread II is the ultimate southern-inspired side dish that brings comfort food to a whole new level. Combining the hearty flavor of yellow cornmeal with a touch of sweetness from granulated sugar, this recipe creates perfectly fluffy rounds with a delightfully crisp exterior. The batter, enriched with creamy buttermilk and melted butter, fries up beautifully in hot oil, resulting in an indulgent treat that pairs wonderfully with honey, butter, or even savory entrees like fried chicken or barbecue. With just 10 minutes of prep time, this quick and easy cornbread recipe is perfect for weeknight dinners, holiday feasts, or as an anytime snack. Add that perfect crunch to your table with Fried Cornbread II—a versatile, crowd-pleasing favorite you’ll make again and again!
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 0.25 cup vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate smaller bowl, whisk together the buttermilk, egg, and melted unsalted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but smooth. Avoid overmixing.
Heat the vegetable oil in a large skillet or frying pan over medium heat until shimmering but not smoking. A small drop of batter should sizzle immediately when added to the oil.
Spoon 2 to 3 tablespoons of batter per cake into the hot oil, shaping them into small rounds. Avoid overcrowding the pan.
Cook each cornbread cake for 2 to 3 minutes on one side, or until golden brown and crispy. Carefully flip and cook for an additional 2 to 3 minutes on the other side.
Once cooked, transfer the fried cornbread cakes to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batter, adding more oil to the pan if necessary.
Serve the fried cornbread warm as a side dish or snack. Enjoy with butter, honey, or alongside your favorite main dish.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.4 g | 131% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 189.0 g | 69% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 22.6 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 253 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 601 mg | 13% | |
*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.
