2. Heat the Oil
Add enough vegetable oil to a skillet to cover the bottom. Heat over medium until hot (you can test by dropping in a bit of batter – if it sizzles, the oil is ready).
3. Fry the Cornbread
Scoop about 2–3 tablespoons of batter into the skillet, spreading it slightly into a round cake.
Fry for 3–4 minutes per side until golden brown and crispy.
Remove from the skillet and place on paper towels to drain excess oil.
4. Serve
Serve warm, either on their own or with toppings like butter, honey, jam, or maple syrup.
For a savory twist, pair them with chili, beans, soups, or fried chicken.
Pro Tips for Perfect Fried Cornbread
Don’t overmix – A few lumps in the batter are fine. Overmixing makes them dense.
Keep oil at medium heat – Too hot and they burn outside while staying raw inside. Too cool and they’ll absorb too much oil.
Size matters – Small cakes cook evenly and stay crispier.
Serving Ideas
Sweet Version: Drizzle with honey or maple syrup for breakfast.
Savory Version: Serve alongside barbecue, beans, or Southern fried chicken.
Breakfast Idea: Pair with scrambled eggs and bacon for a hearty meal.
FAQ
1. Can I bake instead of frying?
Yes, but you’ll get more of a traditional cornbread muffin texture. Frying gives the crispy edges everyone loves.
2. Can I store leftovers?
Yes, they’ll last up to 2 days in the fridge. Reheat in a skillet or oven to keep them crispy.
3. Can I add mix-ins?
Absolutely! Try diced jalapeños, shredded cheddar cheese, or chopped green onions.
Nutrition (per small piece, approximate):
Calories: 120
Carbs: 18 g
Protein: 3 g
Fat: 4 g
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