Cornbread Fritters

Another classic Southern staple is cornbread. My mom grew up with it. During her childhood summers spent with family in Georgia, she learned how to make it from scratch by her grandmother. These golden fried delicacies are the perfect side to any hearty homemade soup or Southern fried chicken dinner. Traditionally you bake cornbread in a casserole dish, but this one-pot recipe offers a faster alternative to serving up bite–size portions of cornbread. A coarser texture than your basic biscuit, they’re crunchy on the outside and fluffy on the inside. Serve it with leafy collard greens or use it to soak up the broth of a hearty soup.

TIP: Make sure the oil is hot, not smoking (that’s how you know it’s too hot!)  

NOTE: Beginners may want to do a test-run by cutting the first one in half after frying to ensure it is cooked through. (No wet, dough-y texture inside!)   

PREP: Make sure you have the proper slotted utensil to remove the cornbread from the oil. Use it to place cornbread on a bed of paper towels to drain any excess oil before serving.  

SWAP: Instead of whole milk, you can use oat milk