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