Why You’ll Love This Recipe
Crispy Fried Cornbread is a savory, golden-brown treat with a perfectly crisp exterior and a soft, moist interior. This classic Southern dish is easy to make and full of flavor, offering the perfect balance of crispy edges and tender crumb. Whether served as a side to a hearty meal, paired with chili, or enjoyed on its own, this cornbread will quickly become a favorite!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cornmeal
all-purpose flour
baking powder
salt
sugar (optional)
buttermilk
egg
unsalted butter (melted)
vegetable oil (for frying)
Directions
- Prepare the Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Stir to combine.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the cornbread dense.
- Heat the Oil: In a large skillet or frying pan, pour enough vegetable oil to cover the bottom of the pan. Heat over medium-high heat until the oil is hot but not smoking (about 350°F or 175°C).
- Fry the Cornbread: Using a spoon or small ice cream scoop, drop spoonfuls of the cornbread batter into the hot oil. Flatten them slightly with the back of the spoon to form small cakes.
- Fry for about 2-3 minutes per side, or until each piece is golden brown and crispy. Remove the cornbread from the pan and drain on paper towels.
- Serve: Serve the crispy fried cornbread hot, paired with your favorite dishes, or simply enjoyed on its own.
Servings and Timing
This recipe makes about 8-10 pieces of cornbread.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Total time: 20-25 minutes
Variations
- Cheesy Cornbread: Add shredded cheddar cheese to the batter for a cheesy twist.
- Jalapeño Cornbread: Mix in chopped jalapeños for a spicy kick.
- Herbed Cornbread: Add fresh herbs like thyme or rosemary for added flavor.
Storage/Reheating
Store leftover cornbread in an airtight container at room temperature for up to 2 days.
To reheat, place the cornbread on a baking sheet and warm it in the oven at 350°F (175°C) for about 5-7 minutes, or until crispy again.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but buttermilk gives the cornbread a richer, tangier flavor. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Can I bake this cornbread instead of frying?
Yes, you can bake the cornbread at 375°F (190°C) for 20-25 minutes in a greased baking dish. The result will be more traditional cornbread, but without the crispy edges.
Can I freeze the fried cornbread?
Yes, you can freeze the fried cornbread. Let it cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in the oven for a crispy finish.
Conclusion
Crispy Fried Cornbread is a simple yet delicious dish that delivers the perfect mix of crispy and tender textures. Whether you’re serving it as a side dish or enjoying it as a snack, this cornbread will elevate any meal with its golden, flavorful crunch.
Print
Crispy Fried Cornbread
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 pieces
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
This crispy fried cornbread is golden, crunchy on the outside, and tender on the inside. It’s a Southern classic that’s perfect as a side dish for any meal. With a little bit of cornmeal and buttermilk, you get a rich, savory flavor that pairs wonderfully with chili, greens, or any hearty dish.
Ingredients
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1 cup cornmeal
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1/2 cup all-purpose flour
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1 tablespoon sugar (optional)
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup buttermilk
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1 large egg
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2 tablespoons unsalted butter, melted
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Vegetable oil (for frying)
Instructions
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Prepare the Cornbread Batter:
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In a large mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, and salt.
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In a separate bowl, whisk together the buttermilk, egg, and melted butter.
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Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
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Fry the Cornbread:
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Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
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Once the oil is hot (you can test it by dropping a small spoonful of batter into the oil—if it sizzles, it’s ready), carefully spoon about 2 tablespoons of batter into the skillet for each piece of cornbread.
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Flatten the batter slightly with the back of the spoon to form a small pancake.
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Fry for 2-3 minutes on each side, or until golden brown and crispy. Make sure the cornbread cooks all the way through.
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Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
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Serve:
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Serve the crispy fried cornbread hot, either as a side dish or on its own with butter and honey for a sweet touch.
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Notes
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You can adjust the sweetness of the cornbread by adding more or less sugar, or omit it entirely for a more savory version.
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For extra crispy cornbread, make sure the oil is hot enough before adding the batter and don’t overcrowd the skillet.
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If you prefer a more traditional cornbread, you can bake it in a cast-iron skillet instead of frying it, though the texture will differ.
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