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Crispy on the outside, tender on the inside, and perfect for soaking up pot liquor.
Ingredients
- 1 cup Yellow cornmeal (fine or medium-ground)
- ½ cup All-purpose flour (optional, for a softer structure)
- 1 tsp Baking powder
- ½ tsp Salt
- 1 tbsp Sugar (optional, for those who prefer a hint of sweetness)
- 1 large Egg
- ¾ cup Buttermilk (provides the classic tang and tenderness)
- 2 tbsp Melted butter or vegetable oil (for the batter)
- Vegetable oil or bacon grease (for frying)
Instructions
- Prep the Dry Mix: In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- Mix the Wet Ingredients: In a separate small bowl, beat the egg, then stir in the buttermilk and the 2 tablespoons of melted butter or oil.
- Combine: Pour the wet ingredients into the dry ingredients. Stir until just combined into a thick, spoonable batter. Do not overmix.
- Heat the Skillet: Place a cast-iron skillet over medium heat. Add enough oil or bacon grease to cover the bottom (about 1/4 inch deep). Heat until the oil is shimmering and a tiny drop of batter sizzles immediately upon contact.
- Fry: Carefully spoon the batter into the hot oil to form small rounds (about 2–3 inches wide). Do not overcrowd the pan; work in batches if necessary.
- Flip: Fry for 2–3 minutes until the edges are dark golden brown and bubbles appear on the surface. Flip carefully and fry the other side for another 2 minutes.
- Drain: Transfer the hot cornbread to a plate lined with paper towels to remove any excess grease.
Top Tips for Success
- The Sizzle Factor: If the cornbread is coming out greasy, your oil isn’t hot enough. Make sure it’s shimmering before the first drop of batter hits the pan.
- The Fat: For the most “authentic” grandma-style flavor, use bacon grease for frying. It adds a smoky depth that vegetable oil can’t match.
- Serving: These are best served piping hot alongside a bowl of pinto beans, collard greens, or beef stew.
