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Crispy Fried Cornbread

Crispy Fried Cornbread
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Learn to make Crispy Fried Cornbread, a golden, crunchy comfort food with a tender, flavorful inside. Perfect as a snack, breakfast, or side dish, this easy recipe requires basic ingredients and quick frying to create an irresistible crispy crust while keeping the cornbread soft inside.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free flour blend for GF version)
  • 1 teaspoon baking powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup milk
  • 2 large eggs

For Frying

  • Vegetable oil, canola oil, peanut oil, or butter (enough for about 1/4 inch depth in skillet)

Optional Add-ins (Variations)

  • Shredded cheddar or pepper jack cheese (1/2 cup)
  • Chopped jalapeños (1-2 tablespoons)
  • Corn kernels (1/2 cup)
  • Fresh herbs like chives or thyme (1-2 tablespoons)

Instructions

  1. Prepare the Batter: Whisk together cornmeal, flour, baking powder, sugar, and salt in a large bowl. Add eggs and milk, mixing until smooth and thick enough to hold shape but easy to spoon.
  2. Heat the Oil or Butter: In a heavy skillet, heat about 1/4 inch of oil or butter over medium heat. Use a medium flame to maintain steady temperature, ideally around 350°F, to avoid burning or sogginess.
  3. Fry the Cornbread: Gently drop spoonfuls of batter into the hot oil, flattening slightly with a spatula. Fry each side for 3-4 minutes until golden brown and crispy. Fry in batches without overcrowding.
  4. Drain and Cool: Transfer fried cornbread to a paper towel-lined plate to drain excess oil. Let rest 1-2 minutes to maintain crispiness before serving.

Notes

  • Use a thermometer to keep oil around 350°F for best frying results.
  • Do not overcrowd the skillet to ensure even cooking and maximum crunch.
  • Adjust batter thickness to preference: thicker for softer inside, thinner for crunchier texture.
  • Use fresh cornmeal and baking powder for optimal flavor and texture.
  • Serve immediately after frying for best crispness.
  • Leftovers can be stored airtight in the fridge up to 3 days; place paper towels between layers to keep them crisp.
  • Freeze tightly wrapped cornbread pieces for up to 1 month; reheat in skillet or oven to maintain crispness.

Nutrition

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