🍳 Instructions
Mix dry ingredients: In a bowl, combine cornmeal, flour, baking powder, baking soda, and salt.
Add wet ingredients: Stir in buttermilk, egg, and melted grease/oil until just combined.
Heat a cast iron skillet over medium-high heat with a thin layer of oil or bacon grease.
Drop batter by spoonfuls into the hot skillet to form small cakes (like fritters).
Fry until golden brown, about 2–3 minutes per side. Drain on paper towels.
🍽️ Serving Ideas
Serve hot with collard greens, beans, or fried chicken.
Drizzle with honey or maple syrup for a sweet twist.
Use leftovers for cornbread dressing or stuffing.
This style of cornbread is more rustic and pan-fried than the baked version—perfect for soaking up gravy or sopping up potlikker from greens. Want a baked version or a gluten-free twist? I’ve got those too!
