Crispy Fried Cornbread is a delicious twist on a beloved classic. It’s the perfect side dish that brings warmth and comfort to any meal. With its crunchy exterior and soft interior, this cornbread is a delightful addition to your table.
Why Make This Recipe
Making Crispy Fried Cornbread is not just easy; it’s also incredibly rewarding. This recipe allows you to enjoy the delightful flavors of cornbread in a fun and unique way. It pairs beautifully with fried chicken, chili, or even just a drizzle of honey and butter. Plus, it’s a great way to impress family and friends with your cooking skills!
How to Make Crispy Fried Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1 cup buttermilk (or regular milk with a splash of lemon juice)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon vegetable oil (for frying)
Directions:
Prepare the Cornbread Batter: In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using). In a separate bowl, mix the buttermilk, eggs, and melted butter. Combine the wet ingredients with the dry ingredients, stirring until just combined. The batter should be thick yet pourable.
Heat the Pan: Heat vegetable oil in a large skillet over medium heat. A cast iron skillet works best for optimal crispiness. Allow the oil to heat for about 3-4 minutes until it is hot but not smoking.
Fry the Cornbread: Using a spoon or small ladle, drop spoonfuls of the cornbread batter into the hot oil. Gently flatten each spoonful with the back of the spoon to create small, round patties. Fry the cornbread for about 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet—fry in batches if needed. Once cooked, transfer the crispy cornbread to a paper towel-lined plate to drain excess oil.
Serve: Serve the crispy fried cornbread warm, paired with honey, butter, or as a delightful side to your favorite comfort foods.
How to Serve Crispy Fried Cornbread
Crispy Fried Cornbread is best served warm. You can enjoy it plain, or add toppings like honey, butter, or even a dollop of sour cream. It makes an excellent side for any meal, especially with soups, stews, or barbecue dishes.
How to Store Crispy Fried Cornbread
If you have leftovers, let the cornbread cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can reheat it in a skillet or microwave to enjoy it warm again!
Tips to Make Crispy Fried Cornbread
- Make sure the oil is hot before adding the batter. This helps achieve that crispy exterior.
- Don’t crowd the skillet. Fry in batches to ensure each piece gets cooked evenly.
- You can adjust the sugar based on your preference. Adding a bit more can create a slightly sweeter cornbread.
Variation
For a twist on the classic recipe, try adding in some shredded cheese, jalapeños, or herbs to the batter for extra flavor. You can also experiment with different types of cornmeal for varying texture.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can use regular milk with a splash of lemon juice to mimic buttermilk.
2. How can I make the cornbread spicier?
Add diced jalapeños or a pinch of cayenne pepper to the batter for a spicy kick.
3. Can I bake this cornbread instead of frying it?
Yes, you can pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown and cooked through. However, it will not have the same crispy texture as the fried version.
Crispy Fried Cornbread
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar (optional) Adjust based on preference for sweetness
Wet Ingredients
- 1 cup buttermilk (or regular milk with a splash of lemon juice)
- 2 large eggs
- ¼ cup unsalted butter, melted
For Frying
- 1 tablespoon vegetable oil For frying
Instructions
Prepare the Cornbread Batter
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
- In a separate bowl, mix the buttermilk, eggs, and melted butter.
- Combine the wet ingredients with the dry ingredients, stirring until just combined. The batter should be thick yet pourable.
Heat the Pan
- Heat vegetable oil in a large skillet over medium heat. A cast iron skillet works best for optimal crispiness.
- Allow the oil to heat for about 3-4 minutes until it is hot but not smoking.
Fry the Cornbread
- Using a spoon or small ladle, drop spoonfuls of the cornbread batter into the hot oil.
- Gently flatten each spoonful with the back of the spoon to create small, round patties.
- Fry the cornbread for about 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the skillet—fry in batches if needed.
- Once cooked, transfer the crispy cornbread to a paper towel-lined plate to drain excess oil.
Serve
- Serve the crispy fried cornbread warm, paired with honey, butter, or as a delightful side to your favorite comfort foods.
