Fried Cornbread – Don’t LOSE this Recipe

**Fried Cornbread – Don’t Lose This Recipe: A Southern Classic You’ll Want to Keep Forever**

Fried cornbread is a beloved Southern staple that’s been passed down through generations, and for good reason. It’s crispy on the outside, soft and flavorful on the inside, and perfectly complements everything from savory stews to a plate of collard greens. Whether you call it “hoecakes,” “corn fritters,” or simply “fried cornbread,” this dish is a must-try and something you’ll want to keep in your recipe collection forever. Trust us—**Don’t Lose This Recipe**.

### Why You’ll Love Fried Cornbread

Fried cornbread offers a delicious alternative to traditional cornbread. Instead of baking it in the oven, this recipe involves frying it up in a skillet, creating that irresistible golden-crisp texture on the outside while keeping the soft, slightly sweet cornbread inside. The flavor is rich, buttery, and slightly sweet with just the right amount of crunch. It’s perfect as a side dish, a snack, or even a quick breakfast.

What makes this recipe even better is its versatility. You can serve fried cornbread with almost anything, from chili and barbecue to soups and stews. It’s also fantastic with honey or syrup, making it the perfect complement to a Southern-inspired breakfast or brunch. This simple dish can elevate a meal and leave everyone asking for the recipe.

### Fried Cornbread Recipe

**Ingredients:**
– 1 cup cornmeal (yellow or white)
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon sugar (optional, for a slightly sweeter cornbread)
– 1/2 teaspoon salt
– 1 large egg
– 1 cup buttermilk (or regular milk if you don’t have buttermilk)
– 2 tablespoons melted butter or vegetable oil
– Vegetable oil (for frying)

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