Instructions:
Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together the egg and buttermilk until well blended.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Avoid overmixing.
Heat Oil: In a skillet, heat oil over medium-high heat until it shimmers.
Fry Cornbread: Drop spoonfuls of the batter into the hot oil, frying until golden brown on both sides (about 3-4 minutes per side).
Drain: Remove from the skillet and drain on paper towels.
Storage Method
To keep your crispy fried cornbread fresh and delicious, follow these storage tips:
Short-Term Storage:
Cool Completely: Allow the cornbread to cool to room temperature after frying.
Use an Airtight Container: Place the cornbread in an airtight container to prevent moisture from making it soggy.
Refrigerate: Store in the refrigerator for up to 3-4 days.
Long-Term Storage:
Freeze for Longer Storage:
Cool Completely: Ensure the cornbread is completely cooled.
Wrap Individually: Wrap each piece in plastic wrap or aluminum foil to protect against freezer burn.
Use a Freezer Bag: Place the wrapped pieces in a freezer-safe bag, removing as much air as possible.
Label and Date: Write the date on the bag to keep track of storage time.
Freeze: Store in the freezer for up to 2-3 months.
Reheating:
From Refrigerator: Reheat in a skillet over medium heat until warmed through, or use the microwave for a quick option.
From Freezer: Thaw in the refrigerator overnight, then reheat in a skillet or oven until crispy again.
