The cornbread flavor isn’t prominent, but it is different enough to make you pause for a moment to consider it. I made two different batches of these nuggets, one with a full cornbread crumb crust and the other batch with half panko crumbs instead. We were a house divided on preference, so I’m including both options here. The panko crust is crispier with just a slight crunch and the cornbread crust remains a bit softer with a more unique flavor.
My husband and I both preferred the cornbread version. We dip these into our favorite Southwestern Po’dunk Sauce or Homemade Spicy Barbecue Sauce.
