Description
Crispy Fried Cornbread is a classic Southern comfort food featuring a crunchy golden crust and a moist, fluffy interior. Perfect as a side, snack, or party appetizer, this recipe uses simple pantry ingredients and frying techniques to deliver irresistibly crunchy cornbread bites. Versatile and easy to customize, it pairs wonderfully with spicy chilis, sweet honey, or smoky barbecues, making it a family favorite that’s quick to prepare and sure to impress.
Ingredients
Scale
Cornbread Batter
- 1 cup cornbread mix (store-bought or homemade)
- 2 large eggs
- 3/4 cup buttermilk
- 2 tablespoons melted butter
- Pinch of sugar (optional)
- Salt to taste
For Frying
- Vegetable oil (about 1 inch depth in skillet)
- Additional melted butter (optional, to mix in batter or for frying)
Instructions
- Prepare the Cornbread Batter: In a bowl, mix the cornbread mix, eggs, buttermilk, melted butter, optional sugar, and salt. Stir gently until just combined to keep the batter light and fluffy.
- Chill for Better Consistency: Refrigerate the batter for about 30 minutes to help it firm up slightly, which aids in maintaining shape during frying and creates a crisp outer layer.
- Bake the Cornbread: Pour the batter into a greased baking dish and bake until just set, then allow it to cool completely to ensure firmness for cutting.
- Cut Into Even Squares or Triangles: Once cooled, slice the cornbread into uniform squares or triangles that will fry evenly and produce maximum crunch.
- Heat the Oil: Fill a deep skillet or heavy pan with about 1 inch of vegetable oil and heat it to 350°F (175°C). Use a thermometer for accuracy to achieve a crispy, non-greasy crust.
- Fry the Cornbread Squares: Carefully place the cornbread pieces into the hot oil. Fry for 2-3 minutes on each side until golden brown, avoiding overcrowding the pan to maintain temperature.
- Drain and Serve Hot: Use a slotted spoon to transfer the fried cornbread to a paper towel-lined plate to absorb excess oil. Serve immediately to enjoy the best crunch and flavor.
Notes
- Maintain the oil temperature at a steady 350°F to avoid soggy or burnt cornbread.
- Use slightly chilled or day-old cornbread for better frying results and to hold shape.
- Fry in small batches to prevent temperature drops and ensure even crisping.
- Pat cornbread dry if moist before frying to reduce oil splatter.
- Drain fried cornbread thoroughly on paper towels for less greasy bites.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (approx. 1/8 of recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Crispy fried cornbread, Southern snack, crunchy cornbread, fried appetizers, comfort food, easy cornbread recipe, gluten-free cornbread