Crispy Fried Cornbread
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.
DIRECTIONS:
Step 1: Make the Cornbread Batter
In a large mixing bowl, whisk together the cornmeal, flour, sugar, 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.
Step 2: Heat the Oil
Pour about 1–2 inches of vegetable oil into a deep skillet or pot and heat over medium-high heat until it reaches 350°F (175°C) . Use a thermometer to monitor the temperature.
If you don’t have a thermometer, test the oil by dropping a small piece of batter into it—if it sizzles and rises to the surface, it’s ready.
Step 3: Fry the Cornbread
Use a spoon or small cookie scoop to drop tablespoon-sized portions of batter into the hot oil. Work in batches to avoid overcrowding, which can lower the oil temperature and make the cornbread soggy.
Fry the cornbread bites for 2–3 minutes per side , or until golden brown and crispy. Use a slotted spoon to flip them halfway through cooking.
Transfer the fried cornbread to a paper towel-lined plate to drain excess oil.
Step 4: Serve
Serve the crispy fried cornbread warm with your favorite toppings, such as honey butter, hot sauce, or maple syrup.
Garnish with a sprinkle of powdered sugar or fresh herbs for extra flair if desired.