Ingredients:
1 cup cornmeal (preferably fine or medium grind)
1/2 cup all-purpose flour
1 tbsp sugar (optional, for a touch of sweetness)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 large egg
3/4 cup buttermilk (or regular milk if you don't have buttermilk)
1/4 cup milk (or more as needed for consistency)
1/4 cup vegetable oil (for the batter)
1/4 cup vegetable oil or butter (for frying)
Optional: 1/2 cup finely chopped onion or jalapeños for added flavor
Instructions:
Make the Batter:
In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda.
In a separate bowl, beat the egg and add the buttermilk and milk. Stir in the vegetable oil.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter should be thick but pourable. If it's too thick, add a little more milk to achieve the right consistency.
Heat the Oil:
In a large cast-iron skillet or nonstick frying pan, heat about 1/4 cup of vegetable oil or butter over medium-high heat. The oil should cover the bottom of the pan generously.
To check if the oil is hot enough, drop a small spoonful of batter into the pan. If it sizzles right away, the oil is ready.
Fry the Cornbread:
Spoon the cornbread batter into the hot oil in small, even portions, about 2-3 tablespoons of batter per piece, making sure not to overcrowd the pan.
Flatten each piece slightly with the back of a spoon for a more even cook. Fry for about 2-3 minutes per side, or until golden brown and crispy. Use tongs or a spatula to flip them over carefully.
Once golden brown on both sides, remove the cornbread from the skillet and drain on a paper towel-lined plate.
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