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

1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 large egg
2 tablespoons unsalted butter, melted

Vegetable oil (for frying)

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Instructions

Prepare the Cornbread Batter:
- In a large mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but pourable.
Fry the Cornbread:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- 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.
- Flatten the batter slightly with the back of the spoon to form a small pancake.
- Fry for 2-3 minutes on each side, or until golden brown and crispy. Make sure the cornbread cooks all the way through.
- Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Serve:
- Serve the crispy fried cornbread hot, either as a side dish or on its own with butter and honey for a sweet touch.

Notes

You can adjust the sweetness of the cornbread by adding more or less sugar, or omit it entirely for a more savory version.
For extra crispy cornbread, make sure the oil is hot enough before adding the batter and don’t overcrowd the skillet.
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.