Crispy Fried Cornbread

Ingredients2 cups yellow cornmeal½ cup all-purpose flour1 teaspoon baking powder½ teaspoon baking soda1 teaspoon salt1 tablespoon sugar, optional1 large egg1½ cups buttermilk, plus more if needed2 tablespoons melted butter2 tablespoons finely chopped onion, optional¼ teaspoon black pepperVegetable oil or bacon grease, for frying👩‍🍳 Instructions1. Make the batterIn a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, sugar, and black pepper.Add the egg, buttermilk, and melted butter. Stir just until everything is combined. The batter should be thick but scoopable—similar to a thick pancake batter. If it seems too dry, add a splash more buttermilk.For extra flavor, fold in the finely chopped onion if using.2. Heat the skilletPour enough vegetable oil or bacon grease into a heavy skillet to generously coat the bottom. Heat over medium to medium-high heat until hot.A tiny drop of batter should immediately sizzle when added to the pan.3. Form the cornbreadScoop about ¼ cup of batter into the hot skillet for each piece. Gently flatten each mound with the back of a spoon so the cakes are about ½-inch thick.Don’t overcrowd the skillet; cook in batches if necessary.4. Fry until goldenCook for about 3–4 minutes per side, or until the edges are crisp and deeply golden brown. Carefully flip with a spatula and cook the other side until beautifully browned and cooked through.Adjust the heat as needed. If the outside is browning too quickly while the center remains soft, reduce the heat slightly.5. Drain and serveTransfer the fried cornbread to a paper-towel-lined plate or wire rack to remove excess oil. Continue with the remaining batter.Serve hot and crispy, preferably with butter melting over the top.🧈 Serving IdeasThis crispy fried cornbread is especially good alongside:Pinto or black-eyed peasCollard greensChiliVegetable or chicken soupFried chickenBBQBeans and hamA simple breakfast with eggs and bacon⭐ Tips for Extra-Crispy CornbreadUse a well-heated skillet before adding the batter.Bacon grease adds incredible traditional flavor if you have it available.Don’t make the cakes too thick—the thinner they are, the crispier the edges become.Avoid flipping repeatedly; let each side develop a deep golden crust before turning.Keep finished pieces on a wire rack rather than stacking them immediately so they stay crisp.