Crispy Fried Cornbread Recipe

This Crispy Fried Cornbread is a golden, crunchy, and flavorful twist on traditional cornbread. Pan-fried to perfection, it features a crispy exterior while remaining soft and moist on the inside. It’s an easy and delicious addition to any Southern-inspired meal, perfect as a side dish or snack. The cornbread’s savory flavor and crispy texture will have you coming back for more!

Why You’ll Love This Recipe

This Crispy Fried Cornbread takes everything you love about traditional cornbread and gives it a crispy, golden edge. The outside becomes beautifully crunchy and slightly caramelized, while the inside stays light and tender. It’s a perfect combination of textures and flavors, and it pairs wonderfully with dishes like chili, greens, or fried chicken. Whether you’re serving it as a side dish or enjoying it on its own with a drizzle of honey, this cornbread will quickly become a favorite.

Ingredients

• 1 cup cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon sugar (optional, for slight sweetness)
• 1 cup buttermilk (or milk)
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 tablespoons vegetable oil (for frying)

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

Directions

1. Prepare the dry ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, pepper, and sugar (if using).
2. Mix the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter until well combined.
3. Combine the wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but pourable. If the batter is too thick, add a little more buttermilk to adjust the consistency.
4. Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat. You want enough oil in the pan to cover the bottom of the skillet and allow the cornbread to fry, but not deep-fry.
5. Fry the cornbread: Once the oil is hot (but not smoking), spoon about 2 tablespoons of batter into the skillet, forming small round patties. Be sure not to overcrowd the pan. Fry for about 3-4 minutes per side, or until each side is golden brown and crispy.
6. Drain and serve: Remove the fried cornbread from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately while warm.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20 minutes

Variations

• Cheesy fried cornbread: Add shredded cheese (like cheddar or pepper jack) into the batter for a cheesy twist. About 1/2 cup of cheese will give it a nice flavor boost.
• Spicy cornbread: Add chopped jalapeños or a pinch of cayenne pepper to the batter for a little heat. You can also serve it with hot sauce for an extra kick.
• Corn kernels: For added texture, stir in 1/2 cup of drained canned corn or fresh corn kernels into the batter before frying.
• Herbed cornbread: Add chopped fresh herbs like parsley, chives, or thyme to the batter for a burst of fresh flavor.

Storage/Reheating

• Storage: Leftover fried cornbread can be stored in an airtight container at room temperature for up to 2 days.
• Reheating: To reheat, warm the cornbread in a skillet over medium heat for 2-3 minutes on each side until crispy again, or pop it in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

Can I make this cornbread in advance?

Fried cornbread is best served immediately to enjoy its crispy texture, but you can prepare the batter in advance and store it in the fridge for up to 24 hours. When ready to fry, just heat up the oil and cook as directed.

Can I bake the cornbread instead of frying it?

If you prefer baked cornbread, you can bake it in a preheated oven at 400°F (200°C) for about 20-25 minutes. Just pour the batter into a greased baking dish and bake until golden brown and cooked through.

Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend.

Can I make these cornbread patties larger?

Yes, you can make the cornbread patties larger. Just be sure to adjust the frying time accordingly, as larger patties may need a bit more time to cook through.

Can I use oil instead of butter?

Yes, you can substitute the butter with additional vegetable oil or another cooking oil of your choice. However, the butter adds a richer flavor.

Conclusion

Crispy Fried Cornbread is a delicious and easy-to-make dish that adds a flavorful and crunchy twist to traditional cornbread. The golden, crispy exterior combined with the tender, soft interior makes for the perfect comfort food. Whether you’re pairing it with chili, fried chicken, or enjoying it as a snack, this recipe will quickly become a favorite. It’s a quick and simple way to enjoy the classic cornbread you love with an irresistible crispy twist!

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