Crispy Fried Cornbread

Introduction

Crispy Fried Cornbread is a Southern classic that everyone loves! It’s crunchy on the outside and soft on the inside, making it perfect for any meal. Whether it’s a hearty breakfast or a tasty snack, this cornbread will surely please your taste buds!

Why Make This Recipe

Making Crispy Fried Cornbread is super easy and quick. With simple ingredients you probably already have in your kitchen, it’s a great way to use up cornmeal. Plus, it’s always a hit at family gatherings. I love making it on weekends when the family is all together. It becomes a favorite side dish that everyone looks forward to!

How to Make Crispy Fried Cornbread

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk

Directions:

In a mixing bowl, combine the cornmeal, flour, baking powder, and salt.
In another bowl, whisk together the egg and buttermilk until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Heat oil in a skillet over medium heat.
Pour spoonfuls of the batter into the hot oil, frying until golden brown on both sides.
Remove and drain on paper towels before serving.

How to Serve Crispy Fried Cornbread

Serve the crispy cornbread warm as a side to your favorite main dishes. It goes wonderfully with chili, soup, or fried chicken. You can also enjoy it on its own with a drizzle of honey or a dollop of butter!

How to Store Crispy Fried Cornbread

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week. To reheat, just pop them in the oven or skillet for a few minutes to get them crispy again!

Tips to Make Crispy Fried Cornbread

Make sure your oil is hot enough before adding the batter. This helps to create that perfect crispy exterior.
Don’t overmix your batter; a few lumps are okay! This keeps the cornbread light and fluffy.
Feel free to experiment by adding cheese, jalapeños, or herbs to the batter for fun flavor twists!

Variation

You can make a sweeter version by adding a couple of tablespoons of sugar to the batter. This is a fun way to enjoy cornbread with a bit of a dessert vibe!

FAQs

1. Can I use non-dairy milk instead of buttermilk?
Yes! You can substitute with almond milk or any plant-based milk. Just add a little vinegar to make it tangy like buttermilk.

2. What oil is best for frying?
Vegetable oil, canola oil, or peanut oil works great for frying cornbread.

3. Can I bake the cornbread instead of frying it?
Absolutely! Pour the batter into a greased baking dish and bake at 400°F (200°C) for about 20-25 minutes or until golden brown.