Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup buttermilk (or regular milk)
- 2 tablespoons melted butter
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg, buttermilk, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick.
- Heat about 1/4 inch of oil in a skillet over medium heat.
- Drop about 1/4 cup of batter into the hot oil for each cornbread cake and gently flatten with a spoon.
- Fry for 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve warm with butter, honey, maple syrup, or your favorite savory toppings.
Tips
- For extra flavor, add chopped green onions, shredded cheddar cheese, or a pinch of cayenne pepper.
- Use cast-iron cookware for the crispiest edges.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6–8 crispy cornbread cakes
Golden and crunchy on the outside, soft and tender on the inside—perfect for breakfast, brunch, or alongside a hearty meal