Crispy fried cornbread, also known as hoecakes or lace cornbread, is a cherished Southern delicacy. These golden, crunchy cakes are typically made from simple ingredients like cornmeal, water, and salt, then fried to perfection.
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Ingredients:
1 cup cornmeal (fine or medium grind)
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (or substitute with milk + 1 tsp vinegar)
1 large egg
2 tablespoons unsalted butter, melted and cooled
Vegetable oil, for frying
Instructions:
Prepare the Batter:
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the buttermilk, egg, and melted butter.
Gradually add the wet ingredients to the dry mixture, stirring until just combined. The batter should be slightly lumpy; avoid overmixing.
Heat the Oil:
Pour vegetable oil into a deep skillet or pot, filling it about 1–2 inches deep.
Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to monitor the temperature.
Fry the Cornbread:
Carefully drop spoonfuls (about 1–2 tablespoons each) of the batter into the hot oil, working in batches to avoid overcrowding.
Fry each piece for 2–3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to flip them halfway through cooking.
Once cooked, transfer the fried cornbread to a paper towel-lined plate to drain excess oil.
Serve:
Enjoy the crispy fried cornbread hot, perhaps with a pat of butter or your favorite dipping sauce.
Variations:
Cheesy Twist: Incorporate shredded cheddar or pepper jack cheese into the batter for added richness.
Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to introduce some heat.
Herbal Notes: Mix in chopped fresh herbs like chives or parsley for an aromatic touch.
Tips:
Oil Temperature: Maintaining the oil at 350°F (175°C) ensures even frying without excessive oil absorption.
Batch Frying: Avoid overcrowding the pan to allow each piece to crisp up properly.
Storage: Store any leftovers in an airtight container at room temperature for up to two days. Reheat in the oven or a skillet to restore crispiness.
This recipe offers a delightful way to enjoy a Southern classic, perfect as a side dish or a standalone snack.
