Ingredients:
One cup of cornmeal
Half a cup of all-purpose flour
One spoonful of sugar
One teaspoon of baking powder
Half a teaspoon of salt
One cup of buttermilk
One huge egg
Melted vegetable oil and two tablespoons unsalted butter (for frying)
Instructions:
Mix the cornmeal, flour, baking powder, sugar, and salt in a medium-sized basin.
Mix the melted butter, egg, and buttermilk together in a different basin.
Stir just until mixed after adding the wet components to the dry ingredients. The batter ought to be pourable despite its thickness.
In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. You are ready to fry when the oil is heated, which you can check by dropping a small quantity of batter into it; it should sizzle.
For each piece, spoon roughly 2 tablespoons of the cornbread batter into the heated oil. Using the back of the spoon, gently flatten to create tiny patties.
The cornbread should be crispy and golden brown after 2 to 3 minutes of cooking on each side. To drain extra oil, take it out of the skillet and put it on a plate covered with paper towels.
Continue until all of the batter has been fried, using extra oil as necessary.
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