Fried Cornbread with Maple Syrup
Crispy, golden perfection meets sweet, velvety decadence in this indulgent recipe for Fried Cornbread with Maple Syrup. Combining the rustic charm of classic cornbread with a hint of sweetness, these skillet-fried rounds deliver a satisfying crunch on the outside and a tender, moist interior. Prepared with pantry staples like cornmeal, buttermilk, and a touch of sugar, the batter comes together effortlessly before sizzling to golden-brown glory in a pan of hot oil. The crowning touch? A generous drizzle of warm, pure maple syrup, creating the ultimate sweet-and-savory pairing that’s perfect for breakfast, brunch, or an irresistible snack. Ready in just 30 minutes, this Southern-inspired treat is simple, satisfying, and guaranteed to become a family favorite! Keywords: crispy fried cornbread, maple syrup drizzle, Southern-inspired breakfast, sweet-and-savory cornbread recipe.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Kosher salt
- 1 cup Buttermilk
- 1 piece Large egg
- 2 tablespoons Unsalted butter (melted)
- 0.25 cup Vegetable oil (for frying)
- 0.5 cup Maple syrup
Instructions
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt.
In a separate bowl, combine the buttermilk, egg, and melted butter. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat the vegetable oil in a large skillet over medium heat until it shimmers but is not smoking.
Using a 1/4-cup measure, scoop the batter and drop it into the hot oil, flattening it slightly with the back of the measuring cup or a spatula.
Cook the cornbread rounds for 2–3 minutes on each side, or until both sides are golden brown and crispy. Adjust the heat as needed to prevent burning.
Transfer the fried cornbread to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, adding more oil to the skillet if necessary.
Warm the maple syrup in a small saucepan or microwave-safe bowl.
Serve the fried cornbread warm, drizzled generously with maple syrup.
Nutrition Facts
Calories |
2459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.9 g | 123% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 383.9 g | 140% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 132.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 54 mg | 4% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 488 mg | 10% | |
*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.
