EASY FRIED CORNBREAD RECIPE RECIPES

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BEST FRIED CORNBREAD RECIPE - HOW TO MAKE FRIED CORNBREAD



Best Fried Cornbread Recipe - How To Make Fried Cornbread image

This fried cornbread is just as amazing for breakfast as it is alongside a heaping bowl of chili.

Provided by Laura Rege

Categories     nut-free    vegetarian    30-minute meals    dinner party    appetizers    comfort food    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 dozen

Number Of Ingredients 10

1 1/2 c. yellow cornmeal
1 c. all-purpose flour 
1 tbsp. granulated sugar
1 tbsp. baking powder
3/4 tsp. kosher salt
1/4 c. buttermilk
2 large eggs
6 tbsp. butter, melted and cooled slightly
1/4 c. vegetable oil, for frying
Honey and room temperature butter, for serving

Steps:

  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. 
  • In a large bowl, whisk buttermilk, eggs, and melted butter. Stir dry ingredients into wet ingredients, until just combined.
  • Heat a large heavy bottomed skillet over medium heat. Add 1 tablespoon of oil. Spoon about 2 to 3 tablespoons of the cornbread batter into pan, spread into an circle, about a scant ½-inch thick. When little bubbles appear, about 2 to 3 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Adjust heat to medium-low if pan gets too hot. Repeat with remaining batter and oil.
  • Dollop warm fried cornbread with pats of butter and drizzle with honey.

BEST FRIED CORNBREAD RECIPE - HOW TO MAKE FRIED CORNBREAD



Best Fried Cornbread Recipe - How To Make Fried Cornbread image

This fried cornbread is just as amazing for breakfast as it is alongside a heaping bowl of chili.

Provided by Laura Rege

Categories     nut-free    vegetarian    30-minute meals    dinner party    appetizers    comfort food    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 dozen

Number Of Ingredients 10

1 1/2 c. yellow cornmeal
1 c. all-purpose flour 
1 tbsp. granulated sugar
1 tbsp. baking powder
3/4 tsp. kosher salt
1/4 c. buttermilk
2 large eggs
6 tbsp. butter, melted and cooled slightly
1/4 c. vegetable oil, for frying
Honey and room temperature butter, for serving

Steps:

  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. 
  • In a large bowl, whisk buttermilk, eggs, and melted butter. Stir dry ingredients into wet ingredients, until just combined.
  • Heat a large heavy bottomed skillet over medium heat. Add 1 tablespoon of oil. Spoon about 2 to 3 tablespoons of the cornbread batter into pan, spread into an circle, about a scant ½-inch thick. When little bubbles appear, about 2 to 3 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Adjust heat to medium-low if pan gets too hot. Repeat with remaining batter and oil.
  • Dollop warm fried cornbread with pats of butter and drizzle with honey.

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This skillet cornbread looks like a puffy pancake but has the easy-to-cut texture of conventional cornbread. It complements everything from chicken to chili. —Kathy Teela, Tucson, Arizona
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