Ingredients
1 cup cornmeal
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup buttermilk
Oil or bacon drippings, for frying
InstrMix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Make sure everything is evenly combined before adding the liquid for the best texture.
Add buttermilk: Pour in the buttermilk and stir just until a thick batter forms. The batter should be scoopable, not runny. If it feels too thick, add a splash more buttermilk. If too thin, sprinkle in a little more cornmeal or flour.
Heat the oil: In a heavy skillet (cast iron preferred), heat a thin layer of oil or bacon drippings over medium heat. The oil should shimmer but not smoke—about 350°F (175°C) if using a thermometer.
Scoop and fry: Drop spoonfuls of batter into the hot skillet, flattening slightly with the back of the spoon to form small patties. Do not overcrowd the pan. Fry for 2–3 minutes on each side until golden brown and crispy around the edges.
Drain and serve: Remove the cornbread patties and let drain on a paper towel-lined plate. Serve warm as a side or snack, with butter, honey, or your favourite dipping saTips & Variations
Add-ins: For a savoury kick, stir in chopped green onions, jalapeños, or shredded cheddar to the batter.
Sweet version: Add a tablespoon of sugar or honey to the batter and serve with jam or syrup.
Make-ahead: Batter can be mixed ahead and refrigerated for up to 24 hours. Stir well before using and adjust consistency with a splash of buttermilk if needed.
Leftovers: Store in an airtight container and reheat in a toaster oven or skillet to restore crispness.
Perfectly crispy and incredibly versatile, these fried cornbread patties are sure to become a favourite at any table—from weeknight dinners to holiday feasts.uce.uctions
Southern Fried Cornbread Patties
