Here’s a clear and easy way to make Chefflyah’s Fried Cornbread using the ingredients you listed. 🍞🌽
🥘 Ingredients
- 1 cup (≈5 oz) coarse cornmeal
- ½ cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- ¾ cup (≈6 oz) buttermilk
- ¼ cup finely chopped onion
- Vegetable oil for frying
🥄 Instructions
- Mix dry ingredients
In a bowl, combine cornmeal, flour, sugar, baking powder, and salt. - Prepare wet ingredients
In a separate bowl, whisk together the egg and buttermilk. - Combine
Add the wet mixture to the dry ingredients and stir until just combined. Fold in the chopped onion. The batter will be slightly thick but scoopable. - Heat oil
Pour about ¼ inch of vegetable oil into a skillet and heat over medium heat until hot (but not smoking). - Fry the cornbread
Spoon small portions of batter into the skillet (about 2–3 inches wide). Fry for 2–3 minutes per side, or until golden brown and cooked through. - Drain
Remove fried cornbread from the skillet and place on a paper towel-lined plate to remove excess oil. - Serve
Enjoy warm—perfect as a side for soups, stews, or chili!
✨ Tips
- Don’t overcrowd the skillet; fry in batches for even cooking.
- For extra flavor, you can add a pinch of cayenne or paprika to the batter.
- Make sure the oil is hot enough—if it’s too cool, the cornbread will absorb too much oil.
If you want, I can give a shortcut baked version that tastes like fried cornbread but uses less oil and is easier to make. Do you want me to do that?
