Crispy Fried Cornbread (Printable Version)
Golden cornbread squares fried to a crunchy exterior with tender, fluffy centers for a delicious twist.
# Ingredients Required:
→ Cornbread Batter
01 -
120 g cornbread mix (store-bought or homemade)
02 -
2 large eggs
03 -
180 ml buttermilk
04 -
30 g melted butter
05 -
Pinch of sugar (optional)
06 -
Salt to taste
→ For Frying
07 -
Vegetable oil (approximately 2.5 cm depth in skillet)
08 -
Additional melted butter (optional, for batter or frying)
# Guide to Cooking:
01 -
Combine cornbread mix, eggs, buttermilk, melted butter, optional sugar, and salt in a bowl. Stir gently until just blended to preserve batter lightness.
02 -
Refrigerate the batter for 30 minutes to slightly firm it, facilitating shape retention during frying and promoting a crisp crust.
03 -
Pour batter into a greased baking dish and bake until set. Allow to cool completely to ensure firmness for slicing.
04 -
Cut the cooled cornbread into uniform squares or triangles for even frying and enhanced crunch.
05 -
Fill a deep skillet with vegetable oil to a depth of approximately 2.5 cm and heat to 175°C, using a thermometer for accuracy to achieve optimal frying temperature.
06 -
Carefully place cornbread pieces into hot oil, frying 2-3 minutes per side until golden brown. Avoid overcrowding to maintain consistent oil temperature.
07 -
Transfer fried cornbread to a paper towel-lined plate using a slotted spoon to remove excess oil. Serve immediately to retain crispness and flavor.
# Extra Suggestions:
01 -
Chilling the batter prior to baking helps maintain the shape and results in crisper fried pieces.
02 -
Maintaining oil temperature at 175°C ensures a golden crust without excessive oil absorption.