Why You’ll Love This Recipe
Crispy Fried Cornbread is a Southern classic that’s golden and crunchy on the outside with a tender, buttery center. These skillet-fried bites are quick to make and perfect as a side for chili, greens, or barbecue—or just enjoyed on their own with a pat of butter or drizzle of honey. Rustic, hearty, and irresistibly crisp!
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
yellow cornmeal
all-purpose flour
baking powder
salt
sugar (optional)
buttermilk
egg
vegetable oil or bacon grease (for frying)
directions
In a bowl, whisk together cornmeal, flour, baking powder, salt, and sugar if using.
Add buttermilk and egg, stirring until just combined into a thick batter.
Heat about ¼ inch of oil or bacon grease in a cast iron skillet over medium heat until hot and shimmering.
Drop spoonfuls of batter into the hot oil, flattening slightly into patties.
Fry for 2–3 minutes per side, or until deep golden brown and crisp.
Remove and drain on paper towels. Serve warm.
Servings and timing
This recipe yields about 10–12 fried cornbread cakes.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Variations
Add chopped jalapeños or green onions for a savory twist.
Mix in shredded cheddar cheese for extra richness.
Use creamed corn for added sweetness and texture.
Serve with hot honey or maple butter for a sweet-savory bite.
Make mini versions for appetizers or sliders.
storage/reheating
Store leftovers in an airtight container at room temperature for 1 day or in the fridge for up to 3 days.
Reheat in a skillet or air fryer to restore crispiness.
Not ideal for freezing, as texture may become soggy.
FAQs
Can I use self-rising cornmeal?
Yes, just omit the flour and baking powder.
Is this the same as hush puppies?
No, hush puppies are round and often include onion—fried cornbread is flatter and crispier.
What oil is best for frying?
Vegetable oil, canola oil, or bacon grease all work well.
Can I bake instead of fry?
For true crispy edges, frying is best—baking will yield a softer texture.
Can I make these gluten-free?
Yes, use a gluten-free flour blend and ensure your cornmeal is certified gluten-free.
Conclusion
Crispy Fried Cornbread is a beloved, no-fuss recipe that brings big flavor with minimal ingredients. Whether you pair it with savory dishes or enjoy it solo, this crunchy, golden bread is a must-have for any comfort food spread.
Print
Crispy Fried Cornbread
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 small cakes
- Category: Crockpot recipes
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Description
This Crispy Fried Cornbread is a Southern staple—golden and crunchy on the outside, soft and tender inside. Made in a hot skillet with just a few pantry ingredients, it’s quick, delicious, and perfect for soaking up sauces, pairing with barbecue, or enjoying as a snack with a drizzle of honey.
Ingredients
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1 cup cornmeal (yellow or white, fine or medium grind)
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1/2 cup all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup buttermilk
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1 egg
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1 tbsp sugar (optional, for slightly sweet cornbread)
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Oil for frying (vegetable, canola, or peanut oil)
Instructions
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Mix the batter:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, whisk buttermilk, egg, and sugar (if using). Pour wet ingredients into dry and stir just until combined. -
Heat the oil:
Pour about 1/4 inch of oil into a cast iron skillet or heavy-bottomed frying pan. Heat over medium-high until shimmering, about 350°F (you can test by dropping in a bit of batter—it should sizzle immediately).
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Fry the cornbread:
Drop batter into the oil by the heaping tablespoon to make small cakes. Flatten slightly with the back of a spoon. Fry for 2–3 minutes per side or until golden brown and crispy. Work in batches to avoid crowding the pan. -
Drain and serve:
Remove from oil and place on a paper towel-lined plate to drain. Serve hot with butter, honey, or alongside your favorite Southern dishes!
Notes
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For extra texture and flavor, stir in a handful of chopped green onions, jalapeños, or corn kernels.
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Want it fluffier? Let the batter rest for 10 minutes before frying.
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These reheat well in a toaster oven or air fryer.
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