Fried Cornbread

Instructions:

1. Mix Dry Ingredients:
   In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
2. Mix Wet Ingredients:
   In another bowl, whisk together buttermilk, egg, and melted butter or oil.
3. Combine:
   Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix; it’s okay if it’s a bit lumpy.
4. Heat Oil:
   Pour about 1/4 inch of vegetable oil into a skillet over medium heat. Heat until shimmering but not smoking.
5. Fry the Cornbread:
   Using a spoon or small ice cream scoop, drop spoonfuls of the batter into the hot oil. Flatten slightly with the back of the spoon. Fry for 2–3 minutes per side, or until golden brown and cooked through.
6. Drain:
   Remove the fried cornbread and drain on a paper towel-lined plate.
7. Serve:
   Enjoy warm with butter, honey, or your favorite jam!

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If you want, I can also give you a southern-style skillet version that’s more like little golden pancakes — it’s extra crispy and addictive.

Do you want me to share that version too?