Crispy Delight: Southern Fried Cornbread Recipe
Transport your taste buds to the heart of the South with this irresistible Fried Cornbread recipe. A staple in Southern cuisine, fried cornbread combines the comforting flavors of cornmeal and buttermilk with a crispy, golden exterior. Whether served as a side dish, snack, or main course, this beloved Southern classic is sure to delight your senses and leave you craving more. Join us as we explore the simple steps to creating this mouthwatering dish in your own kitchen.
Ingredients
- 2/3 cup of cornmeal
- 1/3 cup of self-rising flour
- 1/3 cup of low-fat buttermilk
- Oil for frying
- 1 large egg
Instructions
- In a mixing bowl, combine the cornmeal and self-rising flour, stirring until well combined.
- In a separate bowl, whisk together the low-fat buttermilk and egg until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until a thick batter forms. If the batter is too thick, you can add a splash more buttermilk to achieve the desired consistency.
- Heat a generous amount of oil in a skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Drop spoonfuls of the cornbread batter into the hot oil, using a spoon or cookie scoop to shape them into small patties.
- Fry the cornbread patties for 2-3 minutes on each side, or until they are golden brown and crispy.
- Once cooked, remove the fried cornbread from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain any excess oil.
- Serve the fried cornbread hot, alongside your favorite Southern dishes or enjoy them on their own as a delicious snack.
Cook Notes and Variations
- For a touch of sweetness, you can add a tablespoon of sugar to the batter.
- To enhance the flavor, consider adding finely chopped onions, jalapenos, or bell peppers to the batter.
- For a spicier kick, you can add a pinch of cayenne pepper or chili powder to the batter.
Keto and Low Carb Versions
For those following a keto or low carb lifestyle, here’s how to adapt this recipe:
- Replace the cornmeal with almond flour or coconut flour for a low carb alternative.
- Use a low carb baking mix in place of the self-rising flour.
- Substitute the low-fat buttermilk with unsweetened almond milk or coconut milk.
- Fry the cornbread patties in avocado oil or coconut oil for a keto-friendly frying option.
Frequently Asked Questions (FAQs)
- Can I make fried cornbread ahead of time? Fried cornbread is best served fresh and hot, but you can make the batter ahead of time and fry the patties when ready to serve. Store any leftover fried cornbread in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or toaster oven before serving.
- What can I serve with fried cornbread? Fried cornbread pairs well with a variety of Southern dishes, including fried chicken, barbecue ribs, collard greens, black-eyed peas, and macaroni and cheese.
- Can I bake the cornbread instead of frying it? While fried cornbread is traditional, you can bake the cornbread patties in the oven if preferred. Simply drop spoonfuls of the batter onto a greased baking sheet and bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
- Can I freeze leftover cornbread patties? Yes, you can freeze leftover fried cornbread patties for up to 2-3 months. Allow them to cool completely, then transfer them to a freezer-safe bag or container. To reheat, simply thaw the patties in the refrigerator overnight and reheat them in the oven or toaster oven until warmed through.
Fried cornbread is a true Southern delicacy that embodies the flavors and traditions of the South. With its crispy exterior and tender, flavorful interior, this beloved dish is a must-try for anyone craving a taste of Southern comfort. Whether enjoyed as a side dish, snack, or main course, fried cornbread is sure to satisfy your cravings and leave you longing for more. So gather your ingredients, heat up the oil, and get ready to experience the deliciousness of Southern fried cornbread firsthand.
