Fried Cornbread Iii
Golden, crispy, and perfectly sweetened, Fried Cornbread III is a delicious Southern-inspired treat that’s quick and easy to make. This recipe combines the hearty texture of yellow cornmeal with the richness of melted butter and a hint of sugar for balance, creating tender, golden-brown fritters that are lightly crisp on the outside and soft on the inside. Made with pantry staples like flour, milk, and a touch of baking powder for fluffiness, these fried cornbread rounds are cooked to perfection in hot vegetable oil for an irresistible crunch. Ready in just 25 minutes, this versatile side dish is ideal for pairing with honey, butter, or your favorite dipping sauce, making it a crowd-pleasing addition to any family meal, barbecue, or holiday spread. Embrace the comforting charm of Southern cooking with this simple yet satisfying recipe!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Yellow cornmeal
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 1 unit Large egg
- 2 tablespoons Unsalted butter (melted)
- 0.5 cup Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt. Mix well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Pour the wet ingredients into the bowl with the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few small lumps in the batter are fine.
Place a large skillet or frying pan over medium heat and add the vegetable oil. Heat the oil until it reaches approximately 350°F (175°C), or until a small drop of batter sizzles when added to the pan.
Using a tablespoon or small ladle, carefully drop spoonfuls of batter into the hot oil, spacing them apart to avoid overcrowding.
Fry the cornbread for 2-3 minutes on each side, or until golden brown and crisp. Use a slotted spoon or spatula to flip them carefully.
Once the cornbread is evenly fried, remove it from the pan and place it on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining batter, adjusting the heat as needed to maintain a consistent temperature.
Serve the fried cornbread warm as a side dish or appetizer. They pair wonderfully with honey, butter, or your favorite dipping sauce.
Nutrition Facts
Calories |
319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 90 mg | 2% | |
*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.
