Keys to Crispy Fried Cornbread Bliss
Proper Portions: Don’t go making doorstop-sized fritters! Keeping them around 2-3 inches wide ensures they’ll fry up crispy on the outside but stay lusciously tender in the middle.
Hot but Not Too Hot Oil: You want your oil nice and hot (around 350°F) so the fritters immediately start sizzling for max crunchiness. But go too hot and the outsides will burn before the insides cook through.
Don’t Crowd the Pan: As tempting as it is to fry up the whole batch at once, overcrowding the pan leads to a sad, soggy mess. Give those little fritters some room to breathe and crisp up properly.
Flip With Confidence: When those bottoms turn deep golden brown, it’s flip time! Use a sturdy spatula or fork and swiftly (yet gently) flip them over to cook the other side.
Drain Well: Once both sides are crispy-fried perfection, let any excess oil drip off onto a paper towel-lined plate. Now you’ve got maximum crunch with none of the sogginess!
Get Creative with Fried Cornbread Fixins’
Syrup, Honey or Jam: Channel breakfast vibes by drizzling your warm fritters with maple syrup, honey or fruity jam for the ultimate sweet and savory combo.
Cheese, Bacon & Jalapeño: Take these to a savory new level by mixing shredded cheese, crumbled bacon and diced jalapeños right into the batter before frying.
BBQ Sauce, Slaw & Fixins’: Make your fritters a bbq sandwich’s best friend by piling on tangy slaw, barbecue sauce and any other smoky fixin’s your heart desires.
Chili, Stews & Saucy Dishes: Fried cornbread is the ultimate dunker for sopping up hearty chili, stews, gumbos or any other saucy delights.
Herb & Spice Upgrades: Toss in handfuls of sharp cheddar, scallions, herbs, spices – the flavor options for fried cornbread are limitless!
No matter which delicious direction you take them, one thing’s for sure – these crispy, pillowy-soft fried cornbread fritters won’t last long! Dig into that buttery, corny perfection while it’s hot, because you won’t want to miss a single golden, crunchy-on-the-outside, fluffy-on-the-inside bite.
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons granulated sugar
- 1/4 cup chopped scallions optional
- Vegetable oil for frying
Instructions
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In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
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In another bowl, whisk together the buttermilk, egg, and sugar until well combined.
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Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the scallions, if using. Let the batter rest for 5-10 minutes.
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Meanwhile, heat about 1/2 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F.
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Working in batches, carefully drop the batter by heaping tablespoonfuls into the hot oil, flattening them slightly with the back of the spoon. Fry until golden brown, about 2-3 minutes per side.
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Use a slotted spoon or spider to transfer the fritters to a paper towel-lined plate to drain excess oil.
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Serve the fritters warm with your favorite sweet or savory toppings, or as a side to hearty mains. Enjoy that crispy, corny goodness!
