Looking for a crispy, golden cornbread? This Crispy Fried Cornbread recipe is the perfect mix of crunchy on the outside and soft inside. Quick, easy, and delicious!
Crispy Fried Cornbread – Golden, Crunchy, and Irresistible
If you’re craving cornbread that’s crispy on the outside and soft and fluffy on the inside, this Crispy Fried Cornbread recipe is exactly what you need. Perfect for serving with soups, chili, or just as a savory snack, this cornbread is sure to be a hit with family and friends.
Fried to a golden, crunchy perfection, every bite offers a satisfying crunch with a tender, moist interior. Made with simple ingredients like cornmeal, buttermilk, and flour, this easy recipe can be whipped up in no time and cooked to crispy perfection.
Ingredients for Crispy Fried Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- Oil for frying (vegetable oil or canola oil works best)
How to Make Crispy Fried Cornbread
1. Prepare the Batter
In a large bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Mix them well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the egg and buttermilk until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more buttermilk to reach the desired consistency.
2. Heat the Oil
Heat about 1-2 inches of oil in a frying pan or deep skillet over medium heat. The oil should be hot enough that a small drop of batter sizzles when it hits the oil, but not so hot that it browns too quickly.
3. Fry the Cornbread
Once the oil is hot, carefully drop spoonfuls of the cornbread batter into the pan. Fry in batches to avoid overcrowding the pan. Use a spoon or ice cream scoop to portion out the batter into small, round portions (about 2 tablespoons per piece).
Fry the cornbread for 2-3 minutes per side, or until they turn golden brown and crispy. Flip them gently with tongs or a slotted spoon to ensure they cook evenly on both sides.
4. Drain and Serve
Once the cornbread is golden and crispy, remove it from the oil and place it on a plate lined with paper towels to drain excess oil. Repeat with the remaining batter.
Serve the crispy fried cornbread warm with your favorite dipping sauces, chili, or a dollop of butter.
Why You’ll Love This Crispy Fried Cornbread
- Crispy on the Outside, Soft on the Inside: The fried crust gives each piece a satisfying crunch, while the interior remains soft and fluffy.
- Quick & Easy: With just a few simple ingredients and a few minutes of frying, you can enjoy homemade cornbread in no time.
- Versatile: Perfect for pairing with soups, stews, chili, or as a tasty snack on its own.
- Perfectly Golden: Frying the cornbread results in a beautiful golden color that makes it irresistible.
Tips for Perfect Crispy Fried Cornbread
- Don’t Overcrowd the Pan: Fry in small batches to ensure the cornbread has room to crisp up evenly on all sides.
- Use a Deep Skillet: A deeper pan helps the cornbread cook more evenly, allowing the oil to cover the batter.
- Adjust the Heat: Keep an eye on the oil’s temperature. If it gets too hot, the cornbread can burn on the outside while remaining uncooked on the inside. If it’s not hot enough, the cornbread will absorb too much oil.
- Add Extra Flavor: For a twist, you can stir in some shredded cheese, chopped jalapeños, or green onions to the batter before frying.
Frequently Asked Questions (FAQ)
Can I make this cornbread in the oven instead of frying?
This recipe is specifically designed for frying, but if you prefer a baked version, you can transfer the batter to a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown on top.
What kind of oil should I use for frying?
Vegetable oil or canola oil works best for frying because they have a neutral flavor and high smoke point, perfect for crispy frying.
Can I freeze leftover cornbread?
Yes, you can freeze leftover cornbread! Allow it to cool completely, then place it in an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. To reheat, simply thaw and reheat in a warm skillet for a few minutes.
Can I make the batter ahead of time?
Yes, you can make the batter ahead of time and refrigerate it for up to 24 hours. Just be sure to mix the batter well before frying, as it may thicken slightly in the fridge.
Conclusion
This Crispy Fried Cornbread recipe is the perfect blend of crunchy and soft, making it an ideal addition to any meal. Whether you’re serving it as a side dish with your favorite stew, chili, or enjoying it as a snack, this quick and easy recipe will surely become a staple in your kitchen. Fry it up, and enjoy the crispy, golden perfection in every bite!
Related Recipes You May Like:
- Classic Cornbread: A moist and tender cornbread recipe that’s perfect for every occasion.
- Jalapeño Cheddar Cornbread: A spicy and cheesy twist on traditional cornbread, perfect for pairing with BBQ.
- Cornbread Muffins: Soft and fluffy cornbread muffins made with simple ingredients.
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