Description
A simple and comforting fried cornbread recipe featuring crispy, golden disks with tender insides, all finished with a sweet honey butter glaze. This easy recipe is perfect as a quick weeknight side dish for families.
Ingredients
- 2 cups cornmeal, yellow or white
- 1 cup all-purpose flour
- 1 cup buttermilk (or regular milk with 1 Tbsp lemon juice or white vinegar, let sit 5 minutes)
- 1 large egg
- 1 Tbsp baking powder
- 1 tsp salt
- 0.5 cup vegetable oil, plus more as needed (canola or corn oil)
- 0.25 cup unsalted butter
- 0.25 cup honey
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until uniformly combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the buttermilk and egg until they are thoroughly combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Gently mix until just combined, being careful not to overmix; a few lumps are perfectly fine. If your batter looks too thick or dry, splash in 1-2 Tbsp more buttermilk until it’s a pourable consistency.
- Heat the Oil: Heat about 0.5 inch of vegetable oil in a sturdy 10-inch cast-iron skillet or heavy-bottomed pan over medium-high heat. Wait until the oil is shimmering and a drop of batter sizzles immediately (approx. 350-375F / 175-190C) – this typically takes 5-7 minutes.
- Fry the Disks: Drop spoonfuls (about 0.25 cup each) of batter into the hot oil, flattening them slightly into disk shapes with the back of your spoon. Do not overcrowd the pan; leave space around each disk for even cooking.
- Cook Until Golden: Fry for 2-3 minutes per side, until each side is deeply golden brown and crispy, ensuring your fried cornbread is cooked through to the center. Use tongs or a spatula to carefully flip them.
- Prepare the Glaze: While the cornbread is frying in batches, melt the unsalted butter in a small saucepan or microwave-safe bowl. Whisk in the honey until well combined and smooth, creating your luscious honey butter glaze.
- Glaze and Serve: Once fried, transfer the golden disks to a wire rack set over a baking sheet to drain any excess oil. Immediately brush each disk generously with the warm honey butter glaze.
Notes
For buttermilk substitute, use regular milk with 1 Tbsp lemon juice or white vinegar and let sit 5 minutes. You can use canola or corn oil for frying. Use a 0.25 cup cookie scoop for uniform disks and prepare dry ingredients ahead for meal prep. For flavor variations, add 0.25 tsp cayenne pepper or 0.25 cup finely chopped fresh herbs (chives or parsley) to the batter. For a healthier option, use less oil for pan-frying (2-3 Tbsp) or explore air frying. Opt for fresh buttermilk and local honey for the best flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 disk (approx. 60g)
- Calories: 200 calories
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: fried cornbread, skillet disks, honey butter glaze, easy recipe, side dish, weeknight meal, crispy, golden, comfort food, quick cook