Making Grandma's Southern Fried Cornbread Recipe!

Ingredients

• 1 cup Yellow Cornmeal (fine grind)
• 1 cup All‑Purpose Flour (sifted)
• 1 cup Cheddar Cheese (grated, sharp or extra‑sharp for flavor)
• 1 cup Buttermilk (room temperature)
• 1 Egg (large, at room temperature)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 tbsp Granulated Sugar
• 2 tbsp Unsalted Butter (melted)
• 3 tbsp Canola Oil (for frying; bacon grease can be used for extra flavor)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl, whisk together the yellow cornmeal, all‑purpose flour, baking powder, baking soda, salt, and granulated sugar until evenly distributed.

   Time: PT2M

2. Add Cheese

   Stir the grated cheddar cheese into the dry mixture, breaking up any clumps.

   Time: PT1M

3. Mix Wet Ingredients

   In a separate small bowl, whisk the egg, melted butter, and buttermilk together. Pour the wet mixture into the dry bowl and stir until just combined; the batter should be thick but pourable.

   Time: PT2M

4. Heat the Pan

   Place the skillet over medium heat and add 2–3 Tbsp of canola oil (or bacon grease). Heat until the oil shimmers but does not smoke.

   Time: PT2M

   Temperature: Medium heat

5. Fry the First Side

   Spoon about 2 Tbsp of batter into the hot pan for each cake, spreading slightly if needed. Cook for 2–3 minutes until the edges turn golden and the surface begins to set.

   Time: PT3M

   Temperature: Medium heat

6. Flip and Cook Second Side

   Using a spatula, carefully flip each cake and cook another 2–3 minutes until both sides are deep golden‑brown and the interior is cooked through.

   Time: PT3M

   Temperature: Medium heat

7. Keep Warm

   Transfer finished cakes to a warm plate or a low oven (about 200°F) while you finish the remaining batter.

   Time: PT2M

   Temperature: 200°F

8. Serve

   Serve the fried cornbread hot, optionally with butter, honey, or a savory dip.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g