Fried cornbread fritters are a popular side dish of the southern United States, also known as Johnny cakes and hoecakes. They tend to be a cross of corn and pancake and make little effort to whip up for a quick lateral bowl. You can make it as big or as small as you prefer, but be mindful that it is far easier to flip the smaller sizes. Serve fried rice, fried chicken, beans and greens, or some other southern-inspired food alongside this recipe. Enjoy this mouthful cornbread with your family and friends.
2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
(1) large egg
oil for frying
1. Add and combine the first four ingredients in a bowl and blend properly.
2. The mixture should be moist but not soupy, heat oil in a skillet, and drop into oil by spoonfuls.
3. Cook until brown on one side and flip to brown on the other side (it’s kind of like a pancake from cook).
4. Place paper towels on the plate and blot some extra grease.
1. The age-old question is whether to add sugar to the batter or not. Some foods just don’t match sweet cornbread well. If you use honey and butter for the cornbread, it can live up to the sugar
2. Add 8 ounces of maize kernels to the cornbread fritter batter for a little bit more flavor.
3. If the skillet is too hot, the outside cornbread may brown and not the inside.
4. You can make fried cornbread fritters using a cornbread mix if you are low of time or do not have an ingredient in the pantry.
5. Fried or not, cornbread is a natural with chili peas, black-eyed peas, beans, fried fish, greens with smoked neck bones, stews, and gumbos.
6. Use a frying oil with a lower smoke level, such as canola or vegetable oil, to degust neutrally.
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