Fried Cornbread with Corn and Chiles
Crispy, golden, and bursting with bold flavor, Fried Cornbread with Corn and Chiles takes a comforting Southern classic to the next level! Made with hearty yellow cornmeal and a touch of sweetness, this cornbread is studded with tender corn kernels and smoky, spicy green chiles for a delightful contrast in texture and taste. The batter comes together effortlessly with pantry staples like flour, baking powder, and milk, then gets pan-fried to perfection, creating an irresistibly crisp exterior and a tender, fluffy interior. Perfect as a side dish for chili, barbecue, or soups, these savory cornbread patties are a crowd-pleasing favorite that’s quick and easy to make. Pair them with sour cream or a sprinkle of fresh herbs for a finishing touch that will leave everyone wanting more.
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1 tablespoon Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 Egg
- 0.75 cup Whole milk
- 0.5 cup Canned sweet corn kernels (drained)
- 0.25 cup Diced green chiles (mild or spicy, canned or fresh)
- 2 tablespoons Unsalted butter (melted)
- 0.5 cup Vegetable oil (for frying)
Instructions
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a smaller bowl, beat the egg and mix it with the milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until combined but not overmixed.
Gently fold in the corn kernels and diced green chiles, ensuring they are evenly distributed throughout the batter.
In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (or when a small drop of batter sizzles immediately upon contact).
Scoop about 2 tablespoons of batter per cornbread into the skillet. Flatten each slightly with the back of a spoon to form small patties.
Fry each piece for 2-3 minutes on one side, or until golden brown and crispy. Flip and cook for another 2 minutes on the other side.
Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, ensuring the skillet does not overcrowd.
Serve warm as a side dish, topped with sour cream or a sprinkle of fresh herbs if desired.
Nutrition Facts
Calories |
2365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2330 mg | 101% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 31.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 276 mg | 21% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
