I made these Crispy Fried Corn Cakes to go with some Sausage Okra Gumbo. It was a few years back and the snow and brisk temperatures provided to us by Winter Storm Jonas called for something hot and filling. Yes, I know we are in the middle of summer, but I was looking back at some of the recipes from our old blog that I wanted to share with you and found this one. I think these corn cakes could be served any time of year, because they would be great with salsa, right? Or just as a substitute for cornmeal in any southern meal.
There are some great add-ins that you can combine with these corn cakes–minced onion, bacon, chopped green chilies, shredded cheese. Use your imagination!
Now, I fried these thinner and crispier than most recipes that you will find for corn cakes. I just thought it would be fun, but they are still chewy in the middle. Feel free to make yours thicker, because that would be delicious, as well. And if you have never tried fried cornbread, you are in for a treat.
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Crispy Fried Corn Cakes
Description
A crispy, corny addition to soups, chili, and stews. Also good as a side for anything that you would normally serve with cornbread.”
Ingredients
- 1 cup fine cornmeal
- 1 cup water
- oil for frying
- salt to taste
Instructions
- Add water to cornmeal and stir to combine.
- Heat about 1/4 inch of oil in a skillet to medium-high.
- Drop corn mixture by tablespoonfuls into hot oil. Fry until golden brown and flip to brown other side.
- Remove from skillet and place on paper towels to drain excess oil. Lightly salt each side. You can also add the salt to the mixture before frying, if desired.
- These will be crispy on the outer edge and chewy in the middle. What?!
