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!
- 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
Stir all ingredients (except oil) together and let stand 5 minutes.
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.
Fry on each side until golden brown, about 2 minutes per side. Drain on paper towels.