Cornbread is a classic comfort food that many people enjoy. It’s perfect as a side for soups, stews, or barbecues. This recipe for Crunchy Outside, Soft Inside Cornbread will give you a delicious treat that is crispy on the outside and soft on the inside. Let’s dive in and learn how to make it!
Table of Contents
Why Make This Recipe
This cornbread recipe is easy to follow and uses simple ingredients that you probably already have in your kitchen. The crunchy exterior and fluffy interior make it a perfect addition to almost any meal. Plus, it only takes a few minutes to prepare and cook, making it great for busy days or last-minute gatherings.
How to Make Crunchy Outside, Soft Inside Cornbread
Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- 1 large egg
- Oil for frying
Directions
- Start by mixing the cornmeal, self-rising flour, buttermilk, and egg together in a bowl until you have a sticky and combined batter.
- Heat oil in a skillet until it’s hot enough for frying.
- Use a spoon to drop spoonfuls of the batter into the hot oil, making them look like small pancakes.
- Fry them until they turn golden brown on both sides. Be sure to flip them carefully.
- Once cooked, place the cornbread on paper towels to drain any excess oil.
- Serve them warm and enjoy!
How to Serve Crunchy Outside, Soft Inside Cornbread
Serve your warm cornbread alongside hearty dishes like chili, chicken, or greens. You can also enjoy it as a tasty snack on its own, perhaps with a little butter or honey drizzled on top.
How to Store Crunchy Outside, Soft Inside Cornbread
If you have leftovers, store the cornbread in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, just warm them up in a skillet or microwave until heated through.
Tips to Make Crunchy Outside, Soft Inside Cornbread
- Make sure the oil is hot enough before adding the batter for that perfect crunch.
- Don’t overcrowd the skillet; fry in batches for even cooking.
- Feel free to add in some spices or cheese for additional flavor.
Variation
You can try adding ingredients like jalapeños, corn kernels, or herbs to the batter for a fun twist on this classic cornbread recipe.
FAQs
Can I use regular flour instead of self-rising flour?
Yes, you can! Just remember to add a bit of baking powder and salt to make it rise.Can I bake this cornbread instead of frying it?
Yes! You can pour the batter into a greased baking dish and bake it at 400°F (200°C) for about 20-25 minutes.Is it possible to make this cornbread ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for a few hours before frying. Just give it a good stir before frying.
Enjoy making and sharing this Crunchy Outside, Soft Inside Cornbread with family and friends!
Crunchy Outside, Soft Inside Cornbread
Ingredients
For the Cornbread
- ⅔ cup cornmeal
- ⅓ cup self-rising flour Can substitute with all-purpose flour plus baking powder and salt.
- ⅓ cup low-fat buttermilk
- 1 large egg
- as needed Oil for frying Ensure the oil is hot enough for frying.
Instructions
Preparation
- Mix the cornmeal, self-rising flour, buttermilk, and egg in a bowl until you have a sticky and combined batter.
Cooking
- Heat oil in a skillet until it’s hot enough for frying.
- Drop spoonfuls of the batter into the hot oil, making small pancakes.
- Fry until golden brown on both sides, flipping carefully.
- Place the cooked cornbread on paper towels to drain excess oil.
Serving
- Serve warm alongside hearty dishes like chili, chicken, or greens.
- Enjoy as a snack with butter or honey.
