Ingredients
• 1 batch leftover or freshly made cornbread (about 4 cups cubed or crumbled)
• 2 eggs
• ¼ cup milk (dairy or plant-based)
• 1 cup all-purpose flour (or gluten-free blend)
• 1 tsp baking powder
• ½ tsp salt
• ½ tsp garlic powder (optional, for savory kick)
• Oil for deep frying (vegetable, canola, or peanut)
• Optional: honey, butter, or powdered sugar for serving
Instructions
- Prepare the cornbread: Cut cooled cornbread into 1-inch cubes or form into small balls (like hushpuppies). Set aside.
- In a bowl, whisk eggs and milk.
- In another bowl, mix flour, baking powder, salt, and garlic powder.
- Dip each cornbread piece into the egg wash, then coat in flour mixture.
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry coated pieces in batches 2–3 minutes, until golden brown and crisp. Don’t overcrowd the pan!
- Drain on paper towels.
- Serve hot with a drizzle of honey, a pat of butter, or a dusting of powdered sugar.
✨ Great as an appetizer, side dish, or sweet snack!
💡 Air fryer option: Lightly spray breaded pieces with oil. Air fry at 375°F (190°C) for 8–10 mins, flipping halfway.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 10 mins , Total Time : 25 mins , Servings : 4 , Calories : 220 (per ½-cup serving) , Net Carbs: 28g , Fats: 9g , Protein: 6g