Crispy Fried Cornbread

There’s something incredibly satisfying about crispy cornbread. Imagine biting into a golden, crunchy crust that gives way to a soft, warm interior. This Crispy Fried Cornbread is the perfect balance of texture and flavor—crispy on the outside, tender on the inside, and bursting with rich cornmeal flavor. It’s a true comfort food, perfect as a side dish to just about any meal or enjoyed all on its own with a drizzle of honey or a dollop of butter.

Trust me, once you try this, you’ll be making it again and again. It’s that good!

Why You’ll Love Crispy Fried Cornbread

This cornbread recipe is the epitome of comfort food, but with a crispy twist. Here’s why you’ll love it:

• Crispy Perfection: Unlike traditional cornbread, this fried version has a golden, crispy crust that adds extra flavor and texture.
• Simple Ingredients: You likely have everything you need in your pantry. It’s a super simple recipe that delivers a big punch of flavor.
• Versatile: Whether you’re serving it alongside a hearty soup, chili, or even just as a snack, it’s sure to be a hit with everyone at the table.
• Customizable: Want to spice things up? Add jalapeños, cheese, or even cooked bacon to the batter for added flavor!
• Quick & Easy: It comes together quickly and cooks even faster, so it’s a great option when you need something tasty in a hurry.

Ingredients

Here’s what you need to make this crispy cornbread:

Cornmeal: The star of the dish, cornmeal gives this cornbread its texture and rich, corny flavor. Make sure to use fine cornmeal for a smoother batter.

All-Purpose Flour: To balance the texture and help bind the cornbread together.

Baking Powder: For a little lift and fluffiness, so the cornbread isn’t too dense.

Sugar: A small amount of sugar enhances the sweetness and balances out the cornmeal.

Salt: To bring out all the flavors and add a savory depth to the cornbread.

Milk: Helps create a smooth batter, and makes the cornbread soft and moist.

Egg: The egg helps bind the ingredients together and adds richness.

Buttermilk: Adds a tangy flavor and helps the cornbread become tender and moist (but you can substitute with regular milk if needed).

Butter: For flavor and richness. It also helps create that crispy outer layer when frying.

Oil: For frying. Vegetable or canola oil works well to achieve that perfect golden crust.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get started with frying up this crispy cornbread!

Step 1: Prepare the Batter
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, and salt. Mix everything together until well combined.

Step 2: Add Wet Ingredients
In another bowl, whisk together the milk, egg, and buttermilk until smooth. Melt the butter and add it to the wet ingredients, mixing until combined.

Step 3: Combine Wet and Dry
Slowly pour the wet ingredients into the dry ingredients, stirring until everything is just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy.

Step 4: Heat the Oil
In a large skillet or frying pan, heat a couple of tablespoons of oil over medium heat. You’ll want the oil to be hot but not smoking.

Step 5: Fry the Cornbread
Spoon the cornbread batter into the hot oil, forming small patties or using a spoon to drop spoonfuls of the batter into the pan. Fry each side for about 3–4 minutes, or until golden brown and crispy.

Step 6: Drain and Serve
Once the cornbread is fried to perfection, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.

Step 7: Serve and Enjoy
Serve your crispy fried cornbread warm with butter, honey, or your favorite dipping sauce. Enjoy it as a snack, side dish, or even on its own!

Nutrition Facts

Servings: 6 (based on 1 patty per serving)
Calories per serving: Approximately 200 kcal

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Crispy Fried Cornbread

This crispy fried cornbread is a versatile side dish that pairs beautifully with many meals. Here are some ways to serve it:

• With Chili or Soup: Serve this crispy cornbread alongside a hearty bowl of chili or soup. The crunchy texture is perfect for dipping!
• With Gravy: Drizzle it with savory gravy for an extra indulgent treat.
• As a Snack: Enjoy it on its own, perhaps with a drizzle of honey or butter.
• With Fried Chicken: Pair it with a classic Southern meal like fried chicken or BBQ for a comforting, hearty meal.

You can also add a little extra flair by topping it with a sprinkle of chopped herbs, shredded cheese, or even a drizzle of hot sauce for some extra heat.

Additional Tips

Here are a few additional tips to help you make the best crispy fried cornbread:

• Don’t Overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in dense cornbread.
• Use a Cast-Iron Skillet: If you have a cast-iron skillet, use it! It holds heat well and gives your cornbread an even, crispy texture.
• Temperature is Key: Make sure the oil is hot enough before you start frying—this helps the cornbread develop that crispy crust. If the oil is too cold, the cornbread will absorb more oil and become greasy.
• Make Them Smaller: If you want extra crispy cornbread, make smaller patties. The smaller the patty, the crispier the edges!

FAQ Section

Q1: Can I bake this cornbread instead of frying it?
A1: While this recipe is for fried cornbread, you can bake it in a preheated oven at 400°F for 20–25 minutes, or until golden brown and cooked through. Just grease a baking dish and pour the batter in.

Q2: Can I make this cornbread without buttermilk?
A2: Yes! If you don’t have buttermilk, you can use regular milk or make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Q3: Can I freeze fried cornbread?
A3: Yes, you can freeze fried cornbread! Let it cool completely, then wrap it in plastic wrap and store it in a freezer bag for up to 3 months. Reheat in the oven to restore some crispiness.

Q4: Can I use a different type of flour?
A4: You can substitute the all-purpose flour with corn flour or gluten-free flour if needed, but the texture might be slightly different.

Q5: How do I store leftovers?
A5: Store leftover fried cornbread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. Reheat in a skillet or the oven to retain the crispy texture.

Q6: Can I add cheese to the batter?
A6: Yes! You can stir in shredded cheese, like cheddar, into the batter before frying for a cheesy twist.

Q7: What oil is best for frying?
A7: Vegetable oil, canola oil, or peanut oil are all great options for frying. They all have high smoke points and will help create that crispy golden crust.

Q8: Can I add jalapeños or other peppers to the batter?
A8: Absolutely! If you like a bit of heat, adding finely chopped jalapeños or other peppers to the batter will give it a spicy kick.

Q9: Can I make these gluten-free?
A9: Yes! Use a gluten-free all-purpose flour blend to make this cornbread gluten-free. The texture may vary slightly, but it will still be delicious!

Q10: Can I make these in advance?
A10: While fried cornbread is best served fresh, you can make them ahead of time and reheat them in a hot skillet or oven to crisp them back up.

Conclusion

This Crispy Fried Cornbread is a true comfort food classic with a crispy twist. Whether you’re serving it alongside a warm bowl of chili, fried chicken, or enjoying it on its own, this cornbread is sure to be a hit every time. With just a few simple ingredients and easy steps, you can enjoy this crispy, golden treat that’s perfect for any occasion. So go ahead, give it a try—you won’t be disappointed!

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