Description
This crispy fried cornbread is golden, crunchy on the outside, and tender on the inside. It’s a classic Southern side dish, perfect for pairing with soups, stews, or as a snack with honey and butter. Easy to make and full of flavor!
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
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1 tablespoon baking powder
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1/2 teaspoon salt
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1 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:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, beat the egg, then add the buttermilk, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. If you’re using green onions or jalapeños, fold them into the batter now. The batter will be thick. -
Heat the Oil:
In a large skillet (cast iron works best), heat the vegetable oil over medium-high heat until it’s hot and shimmering. You can test the temperature by dropping a small spoonful of batter into the oil—if it sizzles immediately, the oil is ready. -
Fry the Cornbread:
Use a tablespoon or small scoop to drop spoonfuls of the batter into the hot oil. Don’t overcrowd the pan—fry the cornbread in batches if necessary. Flatten each spoonful slightly to form small fritters.
Fry for about 2–3 minutes per side, or until golden brown and crispy. Remove the cornbread from the oil and drain on a paper towel-lined plate.
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Serve:
Serve the crispy fried cornbread hot, with butter or honey, if desired. It’s perfect alongside chili, soup, or even as a snack on its own!
Notes
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You can adjust the consistency of the batter with a little more milk if it’s too thick.
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For a twist, try adding grated cheese or cooked bacon to the batter.
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Store leftover cornbread in an airtight container for up to 2 days, and reheat in a hot skillet for that crispy edge.