There’s nothing quite like the taste of crispy fried cornbread—golden brown on the outside, tender and warm on the inside. This rustic Southern classic is perfect as a side dish for soups, stews, collard greens, or even breakfast. It’s the kind of comfort food that brings back memories of home kitchens, cast-iron skillets, and the irresistible aroma of cornmeal sizzling in hot oil. Unlike baked cornbread, this fried version delivers a delightful crunch that keeps everyone reaching for seconds. Whether you’re cooking for your family or impressing guests at a gathering, this fried cornbread recipe will never disappoint.
Preparation Time
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Prep Time: 10 minutes
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Cook Time: 15 minutes
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Total Time: 25 minutes
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Servings: 6–8 pieces
Ingredients
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1 cup cornmeal (yellow or white, medium grind)
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½ cup all-purpose flour
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1 tablespoon sugar (optional, for a slightly sweet touch)
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1 teaspoon baking powder
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½ teaspoon salt
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1 cup buttermilk (or milk with 1 tsp vinegar)
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1 large egg
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2 tablespoons melted butter (optional)
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Oil for frying (vegetable or canola)
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Whisk until evenly blended.
Step 2: Add the Wet Ingredients
In a separate bowl or measuring cup, whisk the buttermilk and egg together. Pour the mixture into the dry ingredients and stir gently until just combined. The batter should be thick but spoonable. If it seems too dry, add a tablespoon of milk at a time to loosen it slightly.
Step 3: Preheat the Oil
Heat about ¼ inch of oil in a heavy skillet (cast iron preferred) over medium heat. The oil should be hot but not smoking—about 350°F (175°C). You can test it by dropping a small bit of batter into the oil; if it sizzles immediately, it’s ready.
Step 4: Fry the Cornbread
Drop heaping tablespoons of batter into the hot oil, spacing them apart to avoid crowding. Flatten them slightly with the back of a spoon if desired. Fry for about 2 to 3 minutes per side, or until each side is deep golden brown and crispy.
Step 5: Drain and Serve
Transfer the fried cornbread to a plate lined with paper towels to absorb excess oil. Serve warm and enjoy as-is, or with a dab of butter, honey, or hot sauce for an extra flavor boost.
Serving Suggestions
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Pair it with chili or gumbo for a hearty meal.
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Serve alongside fried chicken, baked beans, or greens.
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Enjoy it solo with honey butter or maple syrup at breakfast.
Fried cornbread is a soul-satisfying dish that brings crispy texture and rich corn flavor to the table. It’s simple, quick, and versatile—ideal for busy weeknights or lazy Sunday brunches. With just a few pantry staples and a hot skillet, you can recreate a timeless Southern classic that everyone will love. Whether dipped in stew or enjoyed on its own, this recipe captures the essence of homemade comfort food. So go ahead, make a batch, and watch it disappear in minutes!