Fried Corn Bread
WHAT YOU NEED TO MAKE FRIED CORN BREAD
- 2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)
- 1/3 cup (41g) self rising flour
- 1/4 tsp salt
- 1/3 cup (80ml) buttermilk
- 1 large free range egg
- oil for frying
You can make your own self raising flour by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt to every 1 cup/140g of plain all purpose flour. Give it a good whisk prior to using it and make sure your baking powder is nice and fresh.
I really love cornbread and if you are looking at this I am thinking you do too. Here are some other delicious cornbread recipes that you might also enjoy!
MOLASSES CORNBREAD – Dense, lightly sweet from the molasses and delicious. The molasses also gives it a bit of a darker color than you would normally see with a cornbread. You may also add blueberries or cranberries to this bread, depending on how you are serving it. This is fabulous served warm with lashings of butter.
CUSTARD FILLED CORNBREAD - This is one of my favorite cornbreads. What you have here is a basic corn bread batter, filled with sour milk (for moistness), butter, some corn for added texture, and of course the usual flour, cornmeal, etc. Poured into a hot baking tin, a cup of heavy cream is poured on top just prior to putting it into the oven. I’m not sure how it works or why it works, but that cream somehow forms a delicious rich custard layer in the bread as it bakes! This is really wonderful!
Fried Corn Bread
- 2/3 cup (113g) plain cornmeal ( can use fine polenta in the U.K.)
- 1/3 cup (41g) self rising flour
- 1/4 tsp salt
- 1/3 cup (80ml) buttermilk
- 1 large free range egg
- oil for frying
- Whisk the cornmeal and flour together in a bowl with the salt.
- Beat the egg and buttermilk together.
- Make a well in the center of the dry ingredients and add the wet. Mix until blended and there are no dry streaks. (It should be moist but not too runny. If it is too dry add a bit more buttermilk.)
- Heat a bit of oil in a heavy bottomed skillet over medium high heat until it begins to shimmer.
- Drop the cornmeal batter into the hot oil by the spoonful, taking care not to crowd the pan. (I dropped 4 at a time.)
- Cook until they turn brown on the one side, then carefully flip over and brown on the other side. (About 3 minutes per side. If they are browning too quickly, turn down the temperature of your skillet.)
- Transfer to a paper towel lined plate, blotting the tops just to remove any grease that might remain. Keep warm.
- Repeat with the remaining batter. Serve hot with plenty of butter and honey or molasses for spreading. Delicious!
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/02/fried-corn-bread.html
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