Why You’ll Love This Recipe
This crispy fried cornbread is a perfect balance of crunch and softness, creating a delightful texture with every bite. The use of buttermilk adds a rich, tangy flavor, while the combination of cornmeal and flour gives it a perfect structure. It’s a great recipe for anyone craving a delicious, easy-to-make cornbread that’s a little different from the usual baked version.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
- In a separate bowl, whisk the egg and buttermilk together until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. The batter will be slightly lumpy, which is fine.
- Heat a skillet or frying pan over medium heat and add a small amount of oil to coat the bottom.
- Once the oil is hot, drop spoonfuls of the batter into the skillet, spreading them slightly to form small patties.
- Fry each side for about 2-3 minutes, or until golden brown and crispy. Remove from the skillet and place on a paper towel to drain excess oil.
- Serve hot and enjoy!
Servings and Timing
- Servings: 4-6
- Prep time: 5 minutes
- Cook time: 10-15 minutes
Variations
- Cheese: Add shredded cheddar or pepper jack to the batter for a cheesy twist.
- Spicy: Stir in some chopped jalapeños or red pepper flakes to add a kick.
- Herbs: Add fresh herbs like rosemary or thyme to the batter for extra flavor.
- Sweet: Mix in a little sugar or honey if you prefer a sweeter cornbread.
Storage/Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. To reheat, simply warm them in a skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for about 5-10 minutes until crispy again.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk, but buttermilk provides a unique tangy flavor that enhances the cornbread.
2. Can I make this cornbread in advance?
Yes, you can make the cornbread in advance and store it for up to 2-3 days. Reheat before serving for the best crispy texture.
3. How can I make this cornbread even crispier?
Fry the cornbread in a bit more oil to increase the crispiness, or you can even bake them in the oven at a high temperature for a few minutes to crisp up the outside.
4. Can I freeze the cornbread?
Yes, you can freeze the cooked cornbread for up to 2 months. Just make sure to wrap them tightly in plastic wrap or foil before freezing.
5. What type of oil should I use for frying?
You can use vegetable oil, canola oil, or peanut oil for frying. Choose one with a high smoke point for the best results.
6. Can I make these cornbread patties smaller or larger?
Yes, you can adjust the size of the patties based on your preference. Just be sure to adjust the cooking time accordingly.
7. Is this recipe suitable for gluten-free diets?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
8. Can I bake this cornbread instead of frying it?
Yes, you can bake the batter in a greased skillet or baking dish at 375°F (190°C) for about 20-25 minutes until golden brown.
9. Can I use corn flour instead of cornmeal?
Cornmeal gives a different texture, so it’s best to stick with cornmeal for the crispiness and authenticity of the recipe.
10. What can I serve with this cornbread?
This cornbread pairs perfectly with chili, soup, fried chicken, or just with a bit of butter for a simple snack.
Conclusion
Crispy fried cornbread is an irresistible twist on a classic dish that brings texture and flavor together in the most delightful way. Whether you’re enjoying it as a side or as a snack, this recipe is a winner for any occasion. It’s easy to make, customizable, and sure to become a favorite in your kitchen!
Print
Crispy Fried Cornbread
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This crispy fried cornbread recipe is a delicious twist on the classic cornbread. Crispy on the outside and tender on the inside, it’s the perfect side dish for soups, stews, or just a flavorful snack. Made with cornmeal, flour, and buttermilk, this cornbread recipe is quick and easy to prepare, offering a delightful texture and rich taste in every bite. Serve it up with chili, fried chicken, or enjoy it on its own!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
Instructions
- In a large bowl, combine the cornmeal, flour, baking powder, and salt. Mix well.
- In a separate bowl, whisk the egg and buttermilk together until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just mixed. The batter will be slightly lumpy.
- Heat a skillet or frying pan over medium heat and add a small amount of oil to coat the bottom.
- Once the oil is hot, drop spoonfuls of the batter into the skillet, spreading them slightly to form small patties.
- Fry each side for about 2-3 minutes, or until golden brown and crispy. Remove from the skillet and place on a paper towel to drain excess oil.
- Serve hot and enjoy!
Notes
- To add variety, try mixing in cheese, herbs, or spices like jalapeños for extra flavor.
- For a sweeter version, stir in sugar or honey.
- Ensure the oil is hot enough to get that perfect crispy texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
