Prepare the Cornbread Batter:
a. In a medium-sized bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
b. In a separate bowl, whisk together the buttermilk, egg, and melted butter.
c. Add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but pourable.

Heat the Oil:
a. Heat the vegetable oil in a large skillet or frying pan over medium heat, about 1/4-inch deep.
b. Test the oil by dropping a small spoonful of batter into it. If it sizzles and rises to the surface, the oil is ready.

Fry the Cornbread:
a. Carefully drop spoonfuls of the batter into the hot oil, making small fritters. Don’t overcrowd the pan.
b. Fry the cornbread for about 2-3 minutes on each side, or until golden brown and crispy.
c. Remove the cornbread from the oil and place on paper towels to drain excess oil.

Serve:
a. Serve the crispy fried cornbread hot, with your favorite dip, soup, or main course.