Crispy, golden, and packed with rich cornmeal flavor—fried cornbread is a true Southern classic. Whether served alongside a steaming bowl of chili, as a side for collard greens, or just enjoyed on its own with a dollop of butter, this crispy fried cornbread is the perfect comfort food. With a delightful crunch on the outside and a soft, tender inside, this recipe brings the best of traditional cornbread in an irresistible fried version. Try serving it with our Traditional Goulash Soup for a hearty and comforting meal.
Unlike baked cornbread, frying gives these golden gems an extra layer of crispiness that makes them even more satisfying. And the best part? They’re quick and easy to make with simple pantry ingredients. If you’re ready to experience a Southern staple at its best, let’s dive in!
Quick Guide/Overview
Here’s a snapshot of what we’ll cover in this recipe:
- Why You’ll Love This Crispy Fried Cornbread
- Ingredients Needed
- Step-by-Step Instructions
- Tips for the Best Fried Cornbread
- Storage & Meal Prep Tips
- FAQs and Reader Feedback
Why You’ll Love This Crispy Fried Cornbread
- Crunchy and Golden – The perfect crispy edges make this cornbread unforgettable.
- Quick and Easy – Simple ingredients and minimal prep time. Our Mini Cinnamon Rolls with 2-Ingredient Dough are another quick and easy treat.
- Versatile Side Dish – Goes great with stews, BBQ, or even breakfast.
- Authentic Southern Flavor – Classic cornbread taste, enhanced by frying.
- No Oven Needed – Perfect for warm days when you don’t want to heat up the kitchen.
Ingredients List
Most of these ingredients are pantry staples, making this an easy go-to recipe.
For the Cornbread Batter:
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- 1/2 cup buttermilk (or milk with a splash of vinegar)
- 1/4 cup water
- 1 egg, beaten
For Frying:
- 1/2 cup vegetable oil or bacon grease (for frying)
Step-by-Step Instructions
. Prepare the Batter
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
Add the buttermilk, water, and beaten egg. Stir until well combined. The batter should be thick but spoonable. If needed, add a little more water to reach the right consistenc
1. Prepare the Batter
In a large bowl, mix together the cornmeal, flour, baking powder, salt, and sugar.
Add the buttermilk, water, and beaten egg. Stir until well combined. The batter should be thick but spoonable. If needed, add a little more water to reach the right consistency.
2. Heat the Oil
In a cast-iron skillet or heavy-bottomed pan, heat the vegetable oil (or bacon grease) over medium heat until shimmering but not smoking.
To test if the oil is ready, drop a tiny bit of batter into the pan—it should sizzle immediately.
3. Fry the Cornbread
Using a spoon or small scoop, carefully drop spoonfuls of batter into the hot oil.
Flatten slightly with the back of the spoon to create small pancake-like shapes.
Fry for about 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to transfer the fried cornbread to a paper towel-lined plate to drain excess oil.
4. Serve and Enjoy
Serve warm with butter, honey, or your favorite Southern dish. This cornbread pairs perfectly with our Southern Shrimp and Grits.
Enjoy the crisp
Tips for the Best Fried Cornbread
- Use fresh cornmeal – For the best texture and flavor, ensure your cornmeal is fresh.
- Don’t overcrowd the pan – Fry in small batches to maintain an even cooking temperature.
- Adjust the heat as needed – If the cornbread is browning too quickly, lower the heat slightly.
- Add mix-ins for variety – Try adding diced jalapeños, shredded cheese, or crumbled bacon for extra flavor. For another spicy treat, check out our Cheesy Fiesta Potatoes recipe.
Storage & Meal Prep Tips
Storing:
- Keep leftover cornbread in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to 5 days.
Freezing:
- Freeze cooked cornbread in an airtight container for up to 3 months.
- Reheat in a skillet or oven to restore crispiness.
Reheating:
- Warm in a 350°F (175°C) oven for 5-7 minutes.
- Reheat in an air fryer for extra crispiness.
FAQs
Q: Can I make this cornbread without eggs?
A: Yes! Replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Check out this recipe from Erin Lives Whole for more egg-free cornbread inspiration.
Q: Can I use self-rising cornmeal?
A: Absolutely! If using self-rising cornmeal, omit the baking powder and salt.
Q: What’s the best oil for frying cornbread?
A: Vegetable oil, canola oil, or bacon grease work best for crispy, flavorful results. For some delicious flavor combinations, you might enjoy these suggestions from Erin Lives Whole.
Q: Can I make this recipe gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Reader Feedback
- Melissa J. – “Made this with my chili, and it was amazing! The crispy edges were the best part.”
- David R. – “Just like my grandma used to make. Perfectly golden and crunchy.”
- Tina M. – “Easy to make and so delicious. Adding this to my regular rotation!”
Call to Action
Are you ready to enjoy the crispiest, most flavorful fried cornbread you’ve ever had? Try this recipe today and let us know how it turns out! Drop a comment below and share your creations on Instagram, Pinterest, and Facebook. For a unique take on breakfast, consider our Scrambled Oats recipe.
Happy cooking! 🥄🥘🍞
Crispy Fried Cornbread – A Southern Delight
- Prep Time: 2-3 minutes
- Cook Time: 4-6 minutes
- Total Time: 20 minute
- Category: dinner
- Method: N/A
- Cuisine: america
Description
This crispy fried cornbread is a Southern classic, quick and easy to make with simple pantry ingredients.
Ingredients
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
1/2 cup buttermilk (or milk with a splash of vinegar)
1/4 cup water
1 egg, beaten
1/2 cup vegetable oil or bacon grease
Instructions
1. In a large bowl, mix cornmeal, flour, baking powder, salt, and sugar.
2. Add buttermilk, water, and egg. Stir until combined.
3. Heat oil in a skillet over medium heat.
4. Drop spoonfuls of batter into hot oil, flattening slightly.
5. Fry for 2-3 minutes per side, until golden brown.
6. Drain on paper towels and serve warm.
Notes
Use fresh cornmeal for best results. Don’t overcrowd the pan. Adjust heat as needed. Add mix-ins like jalapeños, cheese, or bacon. Can be made egg-free with flaxseed and water mixture. If using self-rising cornmeal, omit baking powder and salt. Gluten-free flour blend can be substituted.
Nutrition
- Serving Size: 1/12
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: crispy fried cornbread, southern cornbread, cornbread recipe, fried cornbread, easy cornbread, quick cornbread, side dish, comfort food