Equipment
Large mixing bowl
Whisk or wooden spoon
Cast iron skillet or frying pan
Measuring cups and spoons
Spatula
Ingredients
•1 cup cornmeal (yellow or white)
•½ cup self-rising flour
•½ cup buttermilk (or regular milk with ½ tbsp vinegar)
•1 large egg
•½ cup water (hot)
•½ tsp salt
•½ tsp sugar (optional, for slight sweetness)
•¼ tsp baking powder (for extra fluffiness)
•½ cup oil or bacon grease (for frying)
Instructions
Prepare the batter: In a large bowl, whisk together cornmeal, flour, salt, sugar, and baking powder.
Add wet ingredients: Stir in the buttermilk, egg, and hot water. Mix until smooth. The batter should be slightly thick but pourable.
Heat the oil: In a cast iron skillet or frying pan, heat oil or bacon grease over medium heat until shimmering.
Fry the cornbread: Drop spoonfuls of batter into the hot oil, shaping them into small pancakes. Cook for 2-3 minutes per side until golden brown and crispy.
Drain & serve: Remove and place on a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or alongside your favorite meals!
Storage Options
•Refrigerate: Store leftover cornbread in an airtight container for up to 3 days.
•Reheat: Warm in a skillet over low heat for crispiness, or microwave for 15-20 seconds.
•Freeze: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
Notes
For extra flavor, try adding a pinch of garlic powder or chopped jalapeños to the batter!
For a fluffier texture, increase the baking powder to ½ tsp.
For a sweeter version, add an extra 1-2 tbsp sugar.
Best oil for frying? Use bacon grease for the most traditional flavor, or vegetable/canola oil for a neutral taste.
This Crispy Fried Cornbread is a Southern classic that’s crispy, buttery, and perfect with any meal! Give it a try, and let me know how you like it! 
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