Golden Crispy Fried Cornbread

Serving: Best served fresh and hot with butter, honey, or even a drizzle of maple syrup.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Reheating: Reheat in a skillet over medium heat or in the oven at 350°F for a few minutes to regain crispiness.
Variations
Spicy Kick: Add ¼ teaspoon cayenne pepper or diced jalapeños to the batter.
Cheesy Delight: Mix in ½ cup shredded cheddar cheese for extra flavor.
Sweet Cornbread: Increase sugar to 2 tbsp and add ¼ cup creamed corn.
Bacon Lover’s: Stir in crumbled cooked bacon for smoky, savory bites.
FAQ
1. Can I make this without eggs?
Yes! You can substitute the egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 3 tbsp water).

2. Why is my cornbread not crispy?
Make sure your oil is hot enough before frying, and avoid overcrowding the pan. Too much batter at once can lower the oil temperature.

3. Can I use self-rising cornmeal?
Yes, if using self-rising cornmeal, skip the baking powder and salt.