Crispy Fried Cornbread

Why You’ll Love This Recipe

• Crispy Perfection: The frying process gives the cornbread a crispy, golden crust that’s irresistible.

• Tender Inside: The cornbread remains soft and buttery on the inside, creating the perfect texture contrast.

• Versatile: Serve it as a side dish, a snack, or even a breakfast item with sweet or savory toppings.

• Quick & Easy: Ready in under 30 minutes using simple pantry ingredients.

• Crowd-Pleasing: This crispy cornbread is guaranteed to be a hit at potlucks, BBQs, or family dinners.

Ingredients

For the Cornbread Batter:

• 1 cup cornmeal

• 1/2 cup all-purpose flour

• 1 tbsp sugar (optional, for a touch of sweetness)

• 1 tsp baking powder

• 1/2 tsp salt

• 3/4 cup buttermilk (or regular milk with 1 tsp vinegar as a substitute)

• 1 large egg, beaten

• 2 tbsp unsalted butter, melted

For Frying:

• Vegetable oil (or another neutral oil with a high smoke point)

Optional Toppings/Sides:

• Honey Butter: Mix softened butter with honey and a pinch of salt.

• Hot sauce or chili for dipping.

• Maple syrup or jam for a sweet twist.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Step-by-Step Instructions

Step 1: Make the Cornbread Batter

1. In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.

2. In a separate bowl, combine the buttermilk, beaten egg, and melted butter.

3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick but scoopable.

Step 2: Fry the Cornbread

1. Heat about 1/2 inch of vegetable oil in a skillet or frying pan over medium heat.

2. Once the oil is hot (you can test by adding a small drop of batter – it should sizzle), scoop a spoonful of the cornbread batter into the pan, gently flattening it into a round shape with the back of the spoon.

3. Fry for about 3-4 minutes on each side, or until golden brown and crispy.

4. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.

Step 3: Serve

1. Serve warm with your favorite topping – try honey butter, hot sauce, or maple syrup for a sweet twist.

Servings and Timing

This recipe makes 6-8 pieces of cornbread and takes about 30 minutes from start to finish.

Variations

• Savory Cornbread: Add chopped jalapeños, cheddar cheese, or herbs to the batter for extra flavor.

• Sweet Cornbread: Add extra sugar or a drizzle of honey to the batter for a sweeter version.

• Add Bacon: Stir in cooked, crumbled bacon for a smoky, savory flavor.

Storage/Reheating

• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days.

• Reheating: Reheat in a warm skillet or in the oven for a few minutes until crispy again.

FAQs

Can I bake this cornbread instead of frying?

Yes, you can bake this cornbread in a preheated oven at 375°F for 20-25 minutes, or until golden brown and cooked through.

Can I use regular milk instead of buttermilk?

Yes, if you don’t have buttermilk, mix regular milk with 1 teaspoon of vinegar or lemon juice to mimic buttermilk.

Can I freeze the cornbread?

Yes, you can freeze fried cornbread. Wrap it tightly in plastic wrap or foil, then store it in an airtight container or freezer bag for up to 3 months. Reheat in a skillet when ready to serve.

Conclusion

Crispy Fried Cornbread is a quick, easy, and incredibly tasty treat that pairs perfectly with just about anything. Whether you’re serving it with chili, BBQ, or enjoying it as a snack with a bit of honey butter, this cornbread is sure to become a family favorite.

Crispy Fried Cornbread

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Crispy Fried Cornbread is a golden, crunchy, and tender treat made with simple pantry ingredients. Perfect as a snack, side dish, or breakfast, this cornbread is quick, easy, and perfect for potlucks, BBQs, or family dinners.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6-8 servings
• Category: Side Dish, Snack, Breakfast
• Method: Frying
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

For the Cornbread Batter:

1 cup cornmeal

1/2 cup all-purpose flour

1 tbsp sugar (optional, for a touch of sweetness)

1 tsp baking powder

1/2 tsp salt

3/4 cup buttermilk (or regular milk with 1 tsp vinegar as a substitute)

1 large egg, beaten

2 tbsp unsalted butter, melted

For Frying:

Vegetable oil (or another neutral oil with a high smoke point)

Optional Toppings/Sides:

Honey Butter: Mix softened butter with honey and a pinch of salt.

Hot sauce or chili for dipping.

Maple syrup or jam for a sweet twist.

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Instructions

• Make the Cornbread Batter:

  • In a large mixing bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.

  • In a separate bowl, combine the buttermilk, beaten egg, and melted butter.

  • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be thick but scoopable.

• Fry the Cornbread:

  • Heat about 1/2 inch of vegetable oil in a skillet or frying pan over medium heat.

  • Once the oil is hot (you can test by adding a small drop of batter – it should sizzle), scoop a spoonful of the cornbread batter into the pan, gently flattening it into a round shape with the back of the spoon.

  • Fry for about 3-4 minutes on each side, or until golden brown and crispy.

  • Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.

• Serve:

  • Serve warm with your favorite topping – try honey butter, hot sauce, or maple syrup for a sweet twist.

Notes

Variations:

Savory Cornbread: Add chopped jalapeños, cheddar cheese, or herbs to the batter for extra flavor.

Sweet Cornbread: Add extra sugar or a drizzle of honey to the batter for a sweeter version.

Storage:

Store leftover cornbread in an airtight container at room temperature for up to 2 days.

Reheating:

Reheat in a warm skillet or in the oven for a few minutes until crispy again.