Fried Cornbread
Ingredients:
1 ½ cups cornmeal
½ cup self-rising flour
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
2 teaspoons granulated sugar
1 cup buttermilk
1 large egg
½ cup vegetable oil, divided
Directions:
-In a large mixing bowl, combine the cornmeal, self-rising flour, baking powder, salt, and sugar. Mix evenly with a fork.
-In a separate measuring cup or small bowl, whisk together the buttermilk and egg until smooth. Pour the wet ingredients into the dry mixture and stir until no dry ingredients remain. The mixture will resemble a thick dough rather than a runny batter.
-Heat ¼ cup of vegetable oil in a 10-inch skillet over medium heat.
-Using a tablespoon, scoop heaping portions of the dough and gently drop them into the hot oil. Cook 3-4 cornbread fritters at a time, frying for 2-3 minutes on each side, or until golden brown. Flip carefully to avoid splattering.
-Once golden brown on both sides, remove the cornbread from the skillet and drain on a paper towel-lined plate.
-Midway through cooking, add the remaining ¼ cup of vegetable oil to the skillet and continue frying the rest of the dough.
-Serve the fried cornbread immediately as a side or appetizer.
