Crispy Fried Cornbread with Tender Centers, Pan-Fried in a Skillet

Step 1 of 10
Whisk the cornmeal, flour, baking powder, baking soda and salt in a large bowl until evenly mixed.
Step 2 of 10
Whisk the egg and buttermilk in a second bowl until smooth.
Step 3 of 10
Pour the wet mixture into the dry and stir gently until just combined, with a few small lumps remaining.
Step 4 of 10
Stir in the melted butter and let the batter rest 5 minutes, until thick and spoonable.
Step 5 of 10
Set a wire rack over a baking sheet and heat the frying oil in a heavy 10 to 12 inch (25 to 30 cm) skillet over medium heat for 2 to 3 minutes, until a drop of batter sizzles immediately.
Step 6 of 10
Spoon in about 3 tablespoons of batter per piece, leaving 1 inch (2.5 cm) between them, and press each one flat to about 1/2 inch (1.3 cm).
Step 7 of 10
Fry 2 to 4 minutes, until the edges are deep golden and the underside is crisp, then flip.
Step 8 of 10
Fry 2 to 3 minutes more, until the second side is golden and the center feels springy.
Step 9 of 10
Move the pieces to the rack to drain for 1 to 2 minutes, and add a little oil to the pan before each new batch.
Step 10 of 10
Serve warm.

Approximate values per serving.