Golden Drops of Comfort: Your New Favorite Cornmeal Treat!

There’s something incredibly comforting about a warm, freshly fried pastry, isn’t there? And these Cornmeal Drops? They’re about to become your new obsession! Imagine a delightful cross between a doughnut hole and a hushpuppy, with a subtle sweetness and a wonderfully crisp exterior, all just waiting to be dipped in a pool of rich maple syrup. Pure bliss!

For the best results, we recommend using high-quality prepared corn mix to achieve that authentic, hearty farmhouse texture.

This recipe is simple, satisfying, and yields a batch of these golden nuggets that will disappear in a flash. Perfect for a weekend breakfast, a special brunch, or even a unique dessert. Let’s get frying!

The Makings of Deliciousness:

Yields: Approximately 2 dozen drops Prep time: 15 minutes Cook time: 15-20 minutes

Ingredients:

• 2 cups All-Purpose Flour (plain white flour)
• 1 cup Buttermilk
• ½ Cup Cornmeal (fine or medium-ground yellow cornmeal)
• ½ Cup Granulated Sugar
• 1 tsp Baking Soda
• 1 large Egg (room temperature for best results)
• ¼ tsp Salt
• 3–4 cups Vegetable Oil or Lard for deep frying

Instructions:

1. Prepare the Batter

In a large bowl, let’s start by whisking together all our dry ingredients: the flour, cornmeal, sugar, baking soda, and salt. Make sure they’re thoroughly combined.

In a separate, smaller bowl, lightly beat your room-temperature egg, then mix it thoroughly with the buttermilk.

Now, it’s time to combine! Pour the wet ingredients into the dry mixture. Gently mix until just combined. The batter will be thick and might look a little lumpy – that’s exactly what we want! Do not overmix, as this can develop the gluten and make your drops tough. We’re aiming for a consistency similar to a thick cookie dough or hushpuppy batter, something that holds its shape.

2. Heat the Fat

Pour 3–4 cups of vegetable oil or lard into a heavy-bottomed pot or Dutch oven. You want the fat to be at least 2 inches deep to ensure your drops can float and cook properly.

Heat the fat to a precise 350°F (175°C). Using a thermometer here is key! If the oil is too cool, your drops will be greasy; too hot, and they’ll burn on the outside before the inside is cooked. Patience is a virtue!

3. Fry the Drops

Once your oil is at the perfect temperature, it’s time for the fun part! Using a small scoop, two spoons, or even a piping bag, carefully drop walnut-sized portions of the batter into the hot fat. Be mindful not to overcrowd the pot; fry in batches if necessary to maintain the oil temperature.

Fry the drops for about 2–3 minutes per side, turning once, until they are beautifully and evenly golden brown. They should float and puff up slightly as they cook.

Using a slotted spoon, carefully transfer the cooked drops to a plate lined with paper towels to drain any excess fat.

4. Serve

These Cornmeal Drops are best served warm, straight out of the fryer (after a quick drain, of course!). And trust me on this – a generous drizzle of maple syrup is the perfect complement, taking them from delicious to absolutely divine.

Looking for more southern inspiration? Explore our full Recipe Box for more traditional family favorites and farmhouse staples.

Golden Drops of Comfort: Your New Favorite Cornmeal Treat!

The true taste of old-world ingenuity, this simple recipe transforms a few kitchen staples into a delightful treat. Found tucked inside a 1930s-era cookbook with a faint stain of vanilla, these Cornmeal Drops were originally called 'Indian Meal Fritters.' They were a resourcefully sweet solution for breakfast or a hearty dessert when ingredients were sparse. The combination of sour milk and baking soda creates a light, airy texture that is utterly irresistible when dunked warm into thick maple syrup. They require just a pinch of effort and are ready almost instantly—a perfect example of a time-honored classic.

Cooking Method: Deep-Frying Cuisine: American Courses: Breads

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 18

Gather Your Makings

Servings

• 2 cups All-Purpose Flour, Use plain white flour
• 1 cup buttermilk
• ¹⁄₂ Cup Cornmeal, Use fine or medium-ground yellow cornmeal
• ¹⁄₂ Cup Granulated Sugar
• 1 tsp Baking Soda
• 1 large Egg, Should be room temperature for best results.
• ¹⁄₄ tsp Salt
• 3 cups 3–4 Vegetable Oil or Lard for deep frying.

Directions from the Kitchen

Prepare the Batter

1. In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking soda, and salt.
2. In a separate bowl, lightly beat the egg and then mix it thoroughly with the buttermilk.
3. Pour the wet ingredients into the dry mixture. Gently mix until just combined. The batter will be thick and slightly lumpy—do not overmix, as this will develop the gluten and make the drops tough.
4. The Goal Consistency: It should hold its shape, similar to a thick cookie dough or hushpuppy batter.

Heat the Fat

1. Pour 3–4 cups of oil (or render your fat) into a heavy-bottomed pot or Dutch oven. The fat should be at least 2 inches deep.
2. Heat the fat to 350F. Use a thermometer to ensure accuracy, as oil that is too cool will result in greasy drops, and oil that is too hot will burn the outside before the center is cooked.

Fry the Drops

1. Using a small scoop, two spoons, or a piping bag, carefully drop the mixture, size of a walnut, into the hot fat. Do not overcrowd the pot.
2. Fry for about 2–3 minutes per side, turning once, until they are evenly golden brown. They should float and puff up slightly.
3. Using a slotted spoon, transfer the cooked drops to a plate lined with paper towels to drain excess fat.

Serve

1. Serve the Cornmeal Drops warm.
2. Serve with maple syrup, which is the perfect complement.

Keywords: Fritters, Drop Doughnuts, Quick Bread, Cornbread, Dumplings, Fried Dough, Old-Fashioned, Vintage, Heirloom, Resourceful, Depression-Era, Budget-Friendly, Classic