Prepare the Batter:
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the egg and buttermilk.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
Heat the Oil:
Pour vegetable oil or shortening into a deep skillet or pot to a depth of about 2-3 inches.
Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of batter into it. If the batter sizzles and turns golden brown in about 1-2 minutes, the oil is ready.
Fry the Cornbread:
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