why make this recipe

Crunchy Outside, Soft Inside Cornbread is a delightful treat that is easy to make and perfect for any meal. This recipe brings together simple ingredients to create a cornbread that has a crispy exterior and a soft, fluffy inside. It works well as a side dish for soups, stews, or even as a snack on its own. The fun part is frying it, which gives you that wonderful crunch everyone loves.

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 :

1. In a bowl, mix the cornmeal, self-rising flour, buttermilk, and egg until the mixture is sticky and well combined.
2. Heat oil in a skillet until it is hot.
3. Drop spoonfuls of batter into the hot oil, like small pancakes.
4. Fry until golden brown on both sides, flipping carefully with a spatula.
5. Drain the fried cornbread on paper towels to remove any excess oil.
6. Serve warm.

how to serve Crunchy Outside, Soft Inside Cornbread

Serve this cornbread warm as a side dish with your favorite soup or stew. It also pairs wonderfully with chili and can be enjoyed with a drizzle of honey or maple syrup for a sweeter touch. Cut into bite-sized pieces for an easy appetizer at gatherings.

how to store Crunchy Outside, Soft Inside Cornbread

To store leftover cornbread, let it cool completely and then place it in an airtight container. You can keep it at room temperature for a couple of days. If you want to keep it longer, store it in the refrigerator for up to a week. For best results, reheat in a skillet or toaster to regain its crunchy texture.

tips to make Crunchy Outside, Soft Inside Cornbread

• Ensure the oil is hot enough before adding the batter to get that nice crunch.
• Avoid overcrowding the skillet; fry in batches to keep the temperature consistent.
• You can add spices or herbs to the batter for extra flavor if desired.

variation

You can add ingredients like corn kernels or chopped jalapeños to the batter for some extra texture and taste. If you prefer baking, you can pour the batter into a greased baking dish and bake at 375°F (190°C) for about 20-25 minutes, or until golden brown on top.

FAQs

1. Can I use regular flour instead of self-rising flour?
Yes, you can use regular flour but you will need to add baking powder and salt to make it rise.

2. Can I make this recipe without buttermilk?
Yes, you can use milk or a milk substitute, adding a splash of vinegar or lemon juice to mimic buttermilk.

3. How do I know when the cornbread is done frying?
Look for a golden-brown color on both sides. Also, the batter should float to the surface and not be raw in the middle.