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.