Print

Crispy Fried Cornbread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

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.

Find it online: https://chocolatecoveredamy.com/crispy-fried-cornbread/