Parmesan & Green Onion Cornbread Crisps
Who doesn’t love cornbread? And who says you have to serve traditional bread with your spaghetti? Surprise your crowd with this toasty cheesy cornbread … something different that works!
Ingredients
- 1 cup hushpuppy mix with onions (we use NC Atkinson’s Sweet Betsy)
- 2 cups grated Parmesan Cheese
- 1 cup seltzer water
- ¾ cup diced green onions (tops and bottoms)
- Cracked black pepper
- Sugar to taste*
- 6 tablespoons peanut oil
Directions
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Stir all ingredients (except oil) together and let stand 5 minutes.
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Add enough oil to lightly coat your skillet. Drop mix by tablespoons into medium-high oil and spread out with the back of a spoon.
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Fry on each side until golden brown, about 2 minutes per side. Drain on paper towels.
*Add sugar, if preferred, if your mix doesn’t have any.
Serve up spaghetti with your crisps!
The flavor of this hearty, meaty sauce pairs perfectly with the cheesy crisps. Try Wendy's Spaghetti Sauce With Sausage Meatballs.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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