Carefully drop spoonfuls of batter into the hot oil, being careful not to overcrowd the skillet. Fry in batches.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon or spider to remove the fried cornbread from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve:
Serve the crispy fried cornbread hot. They are delicious on their own, or with butter, honey, or your favorite jam.
Tips and Notes:
Cornmeal: You can use yellow or white cornmeal, depending on your preference. Stone-ground cornmeal will give the cornbread a slightly coarser texture.
Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Don’t Overmix: Overmixing the batter will result in tough cornbread. Mix until just combined.
Oil Temperature: Maintaining the correct oil temperature is important for achieving crispy cornbread. If the oil is too hot, the cornbread will burn on the outside before it cooks through on the inside. If the oil is not hot enough, the cornbread will absorb too much oil and become greasy.
Frying in Batches: Don’t overcrowd the skillet, as this will lower the oil temperature and result in soggy cornbread. Fry in batches, allowing the oil temperature to recover between batches.
Variations:
Add 1/2 cup of chopped jalapenos to the batter for spicy cornbread.
Add 1/2 cup of shredded cheddar cheese to the batter for cheesy cornbread.
Add 1/4 cup of sugar to the batter for sweeter cornbread.
Storage: Leftover fried cornbread can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet for best results.
Enjoy your delicious Crispy Fried Cornbread! Let me know if you have any other questions.
