How to Make Crispy Fried Cornbread

Looking for a delicious, healthier version of a classic Southern favorite? Fried Cornbread is the perfect solution! This recipe offers the crispy, golden goodness of traditional fried cornbread, but with fewer calories and smart points, so you can indulge without the guilt. Whether served as a side with chili or a main course, this dish is sure to please.

Ingredients

• 1 cup yellow cornmeal
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon sugar (optional for sweetness)
• 1/2 cup low-fat buttermilk
• 1/2 cup water
• 1 large egg
• 1 tablespoon olive oil (for the batter)
• 1/4 cup canola oil (for frying, or use cooking spray for a lighter option)

Instructions

Prepare the Cornbread Batter

1. In a large mixing bowl, whisk together the cornmeal, whole wheat flour, baking powder, salt, and sugar (if using).
2. In a separate bowl, whisk the buttermilk, water, egg, and 1 tablespoon of olive oil until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable. If it’s too thick, add a little more water, 1 tablespoon at a time.

Heat the Oil

1. In a large skillet, preferably cast-iron, heat the canola oil over medium heat. For a lighter version, spray the skillet with cooking spray to minimize added points.
2. Once the oil is hot (but not smoking), carefully spoon 2-3 tablespoons of batter into the skillet for each piece of cornbread. You can cook 3-4 pieces at a time, depending on the size of your skillet.

Fry the Cornbread

1. Cook the cornbread for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula to avoid splashing hot oil.
2. Once fried, transfer the cornbread to a paper towel-lined plate to drain any excess oil.

Serve

1. Serve the fried cornbread warm, alongside your favorite Weight Watchers-friendly meal. It’s perfect with chili, greens, or a light salad.

Nutritional Information

(Per Serving: 1 piece of cornbread)

• Calories: ~110
• Protein: 3g
• Carbohydrates: 18g
• Fat: 4g
• Fiber: 2g
• WW Points: ~4 (based on the use of olive oil and canola oil)

Why You’ll Love This Recipe

1. Classic Southern Flavor: The crispy outer layer and soft, fluffy interior capture the essence of traditional fried cornbread, but with a healthy twist.
2. Smart Choices: By using whole wheat flour, reducing the oil, and adding buttermilk, this recipe keeps the points low while still delivering on taste.
3. Perfect for Meal Prep: This cornbread can be made in batches and stored for a few days, making it easy to enjoy throughout the week.
4. Kid-Friendly: Kids will love the crispy texture and mild flavor. Pair it with a light soup or as part of a fun meal.

Tips for Success

• For a Lighter Version: Use cooking spray instead of oil to reduce the overall points.
• Add Extras: Mix in some chopped green onions, corn kernels, or jalapeños for a flavor boost.
• Reheat Properly: To keep the cornbread crispy, reheat in a skillet over medium heat rather than in the microwave.
• Perfect Pairings: Try serving your cornbread with a healthier version of chili, lean BBQ chicken, or a hearty vegetable stew for a complete meal.

Serving Suggestions

• Chili: Serve alongside a warm bowl of turkey or vegetarian chili for a comforting meal.
• Greens: Pair with sautéed greens, such as spinach or collard greens, for a nutritious and satisfying plate.
• Soup: Dip into a light vegetable or tomato-based soup for a cozy, filling lunch.

This Fried Cornbread is a healthier take on a beloved Southern dish, perfect for satisfying cravings without going off-plan. With crispy edges and a fluffy interior, it’s a great accompaniment to a variety of dishes, whether you’re serving it with soup, chili, or a fresh salad. Enjoy all the flavor of fried cornbread with fewer points and guilt-free indulgence!