Crispy Fried Cornbread

Embark on a culinary journey with this Crispy Fried Cornbread recipe, where golden-brown edges meet a tender interior in a perfectly seasoned Southern classic.

Whether it's a family dinner or casual gathering, this Crispy Fried Cornbread brings the beloved taste of traditional Southern cooking right to your table.

Perfect for accompanying soups or enjoying on its own, this recipe captures the essence of comfort food. Ready to create the ultimate cornbread experience? Let's dive into this flavorful and utterly rewarding recipe.

Master the Art of Crispy Fried Cornbread

This Crispy Fried Cornbread isn't just another side dish – it's a perfect fusion of textures and flavors. The combination of tangy buttermilk and bacon drippings creates an unforgettable taste experience.

Here's your guide to creating this spectacular Crispy Fried Cornbread, complete with professional tips to ensure your bread turns out perfectly every time.

Serving Suggestions for Crispy Fried Cornbread:

• Serve alongside chili or stew
• Drizzle with honey for breakfast
• Pair with collard greens
• Enjoy with butter and maple syrup
• Perfect for soaking up pot likker

Pro Tips for Perfect Crispy Fried Cornbread:

1. Skillet Temperature: Preheat cast iron until smoking hot
2. Batter Consistency: Keep mixture thick but pourable
3. Oil Level: Maintain proper depth for even cooking
4. Timing Strategy: Don't flip until edges are set
5. Draining Method: Use paper towels to maintain crispiness

Crispy Fried Cornbread Recipe:

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Servings: 8 pieces
• Equipment: Cast-iron skillet, mixing bowls

Transform your kitchen into a Southern comfort haven with this spectacular Crispy Fried Cornbread.

Ingredients:

• 2 cups self-rising cornmeal
• ½ cup self-rising flour
• 2 tablespoons granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg, beaten
• 1 ¼ cups buttermilk
• ¼ cup bacon drippings (or vegetable oil), plus more for frying
• 1 small onion, finely diced (optional)
• 1 jalapeño, seeds removed and finely diced (optional)
• ½ cup sharp cheddar cheese, shredded (optional)
• ¼ cup green onions, chopped (optional)
• Honey or maple syrup for serving (optional)

Directions:

1. In a large cast-iron skillet, add about ¼ inch of bacon drippings or vegetable oil. Place in the oven and preheat to 450°F. The oil needs to be hot before adding the batter.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking soda, and salt.
3. In a separate bowl, combine beaten egg, buttermilk, and ¼ cup bacon drippings or oil.
4. If using, stir in diced onion, jalapeño, cheese, and green onions to the wet ingredients.
5. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir just until combined - do not overmix. The batter should be slightly thicker than pancake batter but still pourable.
6. Carefully remove the hot skillet from the oven. The oil should be shimmering but not smoking.
7. Pour the batter into the hot oil. It should sizzle immediately around the edges.
8. Return the skillet to the oven and bake for 20-25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
9. For extra crispiness, after the cornbread is done baking, carefully flip it over in the skillet and return to the oven for an additional 5 minutes to crisp the top.
10. Remove from the oven and let cool in the skillet for 5 minutes.
11. Turn out onto a wire rack, then flip right-side up onto a cutting board. Cut into wedges or squares.
12. Serve warm with butter, honey, or maple syrup if desired.

Notes

• The key to crispy cornbread is the hot oil and the cast-iron skillet. The batter should sizzle when it hits the pan.
• For a spicier version, leave some jalapeño seeds in or add ¼ teaspoon of cayenne pepper to the dry ingredients.
• Leftover cornbread can be stored at room temperature for 1-2 days. Reheat in a 350°F oven for 5-10 minutes to crisp it up again.
• For individual servings, pour batter into hot cast-iron cornbread stick pans or muffin tins.
• The buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice. Let sit for 5 minutes before using.
• This cornbread is perfect alongside chili, soups, stews, or barbecue.
• For a sweet variation, increase sugar to ¼ cup and add ½ cup corn kernels to the batter.

Ready to Enjoy!

This Crispy Fried Cornbread offers an incredible combination of textures that will make any meal special. Each piece delivers the perfect balance of crispy exterior and tender interior.

Storage Solutions:

• Room Temperature: Best enjoyed fresh and hot
• Reheating: Warm in skillet to restore crispiness
• Make Ahead: Mix dry ingredients in advance
• Storage Tips: Keep leftovers wrapped at room temperature

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