Fried Cornbread:
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Ingredients
– 2/3 cup cornmeal
– 1/3 cup self-rising flour
– 1/3 cup low-fat buttermilk
– 1 large egg
– 2 tablespoons sugar (optional, for a hint of sweetness)
– 1/4 cup water (adjust as necessary for batter thickness)
– Oil or butter for frying
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Instructions
1. Combine Dry Ingredients
In a medium-sized bowl, mix together the cornmeal, self-rising flour, and sugar if you choose to include it.
2. Incorporate Wet Ingredients
In another bowl, whisk the buttermilk, egg, and water together. Gradually add this wet mixture to the dry ingredients, stirring until you achieve a smooth batter. It should be thick yet pourable; adjust the consistency with additional water if required.
3. Prepare the Skillet
Heat a skillet or griddle over medium heat, adding sufficient oil or butter to cover the bottom.
4. Cook the Cornbread
Spoon portions of the batter onto the heated skillet, gently spreading them to create small pancakes (approximately 3-4 inches in diameter).
5. Fry Until Golden Brown
Cook for about 2-3 minutes on each side, or until they are golden brown and crispy. Carefully flip them using a spatula.
6. Serve Warm
Remove the cornbread from the skillet and place it on paper towels to absorb any excess oil. Serve warm with butter, honey, or syrup for a sweet option, or enjoy them plain for a savory experience.
