This Cornbread with Deep-Fried Crispy Onions is bold, savory, and packed with texture. The crumb is tender and cheesy with pops of chilli and spring onion, while the golden, crunchy onion strips on top add serious crunch. Finished with a zesty chipotle mayonnaise, this dish turns classic cornbread into something unforgettable.
It’s the perfect side for BBQ spreads, chili nights, or whenever you want comfort food with a little kick. The contrast between soft, cheesy cornbread and crisp, seasoned onions makes every bite exciting.
Why You’ll Love This Recipe
- Ultra-cheesy, tender crumb
- Crispy, golden fried spring onions on top
- Balanced heat from chilli and cayenne
- Creamy, smoky chipotle mayo for serving
- Perfect for gatherings and sharing
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
For the cornbread:
- 150 g plain flour
- 200 g cornmeal or instant polenta
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons caster sugar
- 1 teaspoon mustard powder
- Large pinch cayenne pepper
- 200 g mature cheddar, grated
- 1 red chilli, finely chopped
- 3 spring onions, sliced
- 50 g butter, melted
- 200 ml buttermilk
- 3 medium free-range eggs, beaten
- 2 tablespoons olive oil
For the deep-fried spring onions:
- Vegetable oil, for deep-frying
- 75 g plain flour
- ¼ teaspoon mustard powder
- ¼ teaspoon garlic salt
- Pinch cayenne pepper
- 2 medium free-range eggs
- 125 g cornmeal or instant polenta
- 1 bunch spring onions, sliced in half lengthways
- Grated zest and juice of 1 lime
For the chipotle mayonnaise:
- 3 tablespoons mayonnaise
- 3 tablespoons soured cream
- 1–2 teaspoons chipotle chilli paste
- Juice of 1 lime, to taste
You’ll also need:
20 cm square cake tin, fully lined with non-stick baking paper
Let’s Get Started
Preheat your oven to 200°C (400°F). Lightly brush the lined 20 cm square cake tin with olive oil.
In a large bowl, whisk together the plain flour, cornmeal, salt, baking powder, caster sugar, mustard powder, and cayenne pepper until evenly combined.
Stir in the grated cheddar, chopped red chilli, and sliced spring onions so they’re evenly distributed through the dry mixture.
In a separate bowl, whisk together the melted butter, buttermilk, and beaten eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix — the batter should be thick but scoopable.
Spoon the batter into the prepared tin and smooth the top. Bake for 25–30 minutes, or until golden and a skewer inserted into the center comes out clean.
While the cornbread bakes, prepare the crispy onions. Heat vegetable oil in a deep saucepan to 170–180°C. The oil should be hot but not smoking.
In one bowl, mix the flour, mustard powder, garlic salt, and cayenne. In a second bowl, beat the eggs. Place the cornmeal in a third bowl.
Dip the halved spring onions first into the seasoned flour, then into the beaten egg, and finally coat in cornmeal.
Carefully fry the coated onions in batches for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle with lime zest and a squeeze of lime juice.
For the chipotle mayonnaise, mix together the mayonnaise, soured cream, chipotle paste, and lime juice until smooth. Adjust spice and acidity to taste.
Once the cornbread is baked, allow it to cool for 10 minutes before lifting from the tin. Top generously with the crispy onions just before serving.
Servings and Pairing
This serves 8–10 as a side. Pair with chili con carne, grilled meats, BBQ chicken, or hearty soups. The chipotle mayo also doubles as a dip for roasted vegetables.
Variations
Swap cheddar for pepper jack for extra heat.
Add cooked sweetcorn kernels for extra texture.
Drizzle honey over the top for a sweet-spicy contrast.
Use jalapeños instead of red chilli for a smoky kick.
Storage Tips
Store cornbread in an airtight container for up to 3 days. Reheat slices in the oven to refresh texture. Crispy onions are best made fresh but can be reheated briefly in a hot oven to restore crunch.
FAQs
Can I skip deep-frying?
Yes. You can shallow-fry or even air fry the onions, though deep-frying gives the crispiest texture.
Can I make this ahead?
Bake the cornbread in advance and store covered. Fry the onions just before serving for maximum crunch.
How spicy is this recipe?
It has a gentle warmth. Adjust cayenne and chipotle paste to suit your heat preference.
Final Thoughts
Cornbread with Deep-Fried Crispy Onions takes classic comfort food and adds bold flavor and irresistible crunch. With cheesy crumb, citrusy crispy onions, and smoky chipotle mayo, it’s a side dish that easily steals the spotlight.
Print
Cornbread with deep-fried crispy onions
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Cornbread with Deep-Fried Crispy Onions features a tender cheddar-studded crumb topped with golden, crunchy spring onions and served with zesty chipotle mayonnaise. A bold, flavor-packed side dish perfect for sharing.
Ingredients
For the cornbread:
- 150 g plain flour
- 200 g cornmeal
- 1 tsp salt
- 1 tbsp baking powder
- 2 tsp caster sugar
- 1 tsp mustard powder
- Pinch cayenne pepper
- 200 g mature cheddar, grated
- 1 red chilli, chopped
- 3 spring onions, sliced
- 50 g butter, melted
- 200 ml buttermilk
- 3 medium eggs, beaten
- 2 tbsp olive oil
For the crispy onions:
- Vegetable oil
- 75 g plain flour
- ¼ tsp mustard powder
- ¼ tsp garlic salt
- Pinch cayenne
- 2 eggs
- 125 g cornmeal
- 1 bunch spring onions, halved
- Zest and juice of 1 lime
For chipotle mayonnaise:
- 3 tbsp mayonnaise
- 3 tbsp soured cream
- 1–2 tsp chipotle paste
- Lime juice
Instructions
- Preheat oven to 200°C and prepare tin.
- Mix dry ingredients; stir in cheese and vegetables.
- Combine wet ingredients and fold into dry.
- Bake 25–30 minutes until golden.
- Coat spring onions in flour, egg, and cornmeal.
- Fry at 170–180°C until crisp.
- Mix chipotle mayo ingredients.
- Top cornbread with crispy onions before serving.
Notes
- Do not overmix batter to keep texture tender.
- Fry onions in batches for even crispness.
- Add lime zest immediately after frying for maximum aroma.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American-Inspired