One cup, yellow or white cornmeal 1 teaspoon baking powder; half-cup all-purpose flour 1/2 teaspoon salt; 1 teaspoon sugar (optional, for a somewhat sweet taste)
One cup buttermilk, or ordinary milk with one teaspoon vinegar 1 egg Two melted teaspoons of butter As needed for consistency, 1/2 cup water One-fourth cup vegetable oil (for fries)
Mix the Batter Whisk in a big basin the cornmeal, flour, baking powder, salt, and sugar. Beat the egg in a another basin then stir melted butter and buttermilk.
Add the wet components to the dry ones gradually, swirling till smooth. The mixture should be somewhat thicker than pancake batter; if it is too thick, add a small bit of water to loosen it.
Turn on the oil heat. In a big pan set over medium heat, warm vegetable oil until shimmering but not smoking. You want enough oil to cover the pan's bottom—about 1/4 inch depth.
Bake the cornbread. Spoon batter dropwise into the hot skillet, flattening them somewhat with the back of the spoon. Fry each side 2 to 3 minutes, or until golden brown and crispy. To help absorb extra oil, move to a plate lined with paper towels.
Present and appreciate! For a sweet variation serve warm with butter, honey, or maple syrup. For a classic Southern dinner, team it with soups, chili, fried chicken, or collard greens.