I'm a crispy crunchy gal, and that's how I want my cornbread. Thin... lacey sometimes... oh goodness! Eat as is... add in diced green onions... cheeses... just make some. Be sure to use seltzer water too. The "fizzy" in that helps with the crunch factor.
Course Breads & Cornbreads
Cuisine North Carolina Goodies, Southern Desserts
Author Wendy Perry
Ingredients
your favorite hushpuppy mix,I prefer with onion (usually House Autry)
finely diced onion, green onion or chives
seltzer water
black pepper
a tad of sugar,optional
oil for frying
Instructions
Put hushpuppy mix into a bowl. Use package amounts to guide you for how much according to how many you want to make.
Add onion and seltzer water, again, according to package directions. Add a little more to have a thin batter (for thin,, crispy lacey crisps). Stir in black pepper and a little sugar. Taste the batter for preferred sweetness. Stir and let sit 5 minutes while oil is heating.
Heat oil to medium high heat. Put heaping tablespoons of batter into hot oil and spread out with back of spoon to thin. Cook until lightly browned on first side, turn and repeat on the other side. Drain on wire rack.