Crispy Fried Cornbread
Crispy Fried Cornbread is a delicious twist on a classic dish, featuring a crunchy exterior and soft interior, making it a perfect side for any meal.
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.
Notes
Make sure the oil is hot before adding the batter for a crispy exterior. You can adjust sugar based on your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.