Crispy Fried Cornbread

• 2 cups vegetable oil (or enough for deep frying)
• Optional: Additional cornmeal or flour for dredging

Optional Toppings:

• Honey or maple syrup
• Chopped green onions or jalapeños
• Shredded cheddar cheese

---

Step-by-Step Instructions

Step 1: Prepare the Batter

1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until well combined.
2. In a separate bowl, beat the egg, then stir in the buttermilk.
3. Gradually mix the wet ingredients into the dry ingredients until a smooth batter forms. Be careful not to overmix—some small lumps are okay.

Pro Tip: For extra flavor, fold in chopped green onions, jalapeños, or shredded cheddar cheese before frying.

Step 2: Heat the Oil

1. Pour vegetable oil into a deep skillet or saucepan, filling it about halfway up the sides.
2. Heat the oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test the oil by dropping a small amount of batter in—if it sizzles and floats, the oil is ready.

Step 3: Form the Cornbread Bites

1. Using a tablespoon or small ice cream scoop, portion out the cornbread batter into small balls or patties.
2. If desired, lightly coat each piece in additional cornmeal or flour for added crunch.

Step 4: Fry to Perfection

1. Carefully drop the cornbread bites into the hot oil, working in batches to avoid overcrowding.
2. Fry for 3–4 minutes per side, or until golden brown and cooked through.
3. Use a slotted spoon to transfer the fried cornbread to a plate lined with paper towels to absorb excess oil.

Tip: Keep the finished pieces warm in a low oven (around 200°F) while frying the rest.

Step 5: Cool and Serve