If you love Southern comfort food with a crispy, golden crust and a tender, slightly sweet center, this Fried Cornbread Recipe is about to become your newest obsession. It’s a simple yet delightful treat that combines the humble cornmeal’s rustic flavor with the rich notes from buttermilk and eggs, all fried to perfection in a skillet. Whether you’re craving a quick snack or a charming side dish, this fried cornbread delivers that satisfying crunch and warmth you’ll want to share with friends and family again and again.
Ingredients You’ll Need
All you need for this Fried Cornbread Recipe are a few straightforward ingredients that pack a punch in flavor and texture. Each one plays an important role in creating that perfect balance between a crispy outside and a tender inside, bringing color and richness to each bite.
- 2/3 cup cornmeal: The star ingredient, offering a slightly gritty texture and a mildly sweet corn flavor that defines the dish.
- 1/3 cup self-rising flour: Adds lightness and lift to the batter, helping the cornbread puff up just right.
- 1/3 cup low-fat buttermilk: Brings a subtle tang and moisture, making the cornbread tender and rich.
- 1 large egg: Acts as a binder to hold everything together and contributes to a golden color when fried.
- Oil for frying: Essential for achieving that irresistible crispy crust that makes this dish so addictive.
How to Make Fried Cornbread Recipe
Step 1: Mix the Ingredients
Start by combining the cornmeal, self-rising flour, low-fat buttermilk, and egg in a medium bowl. Use a spoon or whisk to blend everything until the mixture is smooth and moist but not runny. The right consistency is key—it should hold together well enough to drop spoonfuls into the pan without melting away.
Step 2: Heat the Oil
Place a skillet over medium heat and pour in about three tablespoons of oil. Let it warm thoroughly; the oil should shimmer but not smoke. Properly heated oil is critical in creating that golden, crisp exterior we all love in fried cornbread.
Step 3: Cook the Fritters
Scoop spoonfuls of the batter into the hot oil, making sure not to overcrowd the pan so each fritter has room to cook evenly. Let them fry undisturbed until they become a beautiful golden brown underneath, then carefully flip to brown the other side. Each side should take just a few minutes—watch closely to avoid burning.
Step 4: Drain Excess Oil
Once perfectly browned and cooked through, transfer your fried cornbread to a plate lined with paper towels. This step is essential to soak up any leftover oil, keeping each bite light and crispy rather than greasy.
Step 5: Serve Warm
The magic of this Fried Cornbread Recipe is at its peak when served warm, straight from the skillet. The crisp edges combined with the soft, flavor-packed center make every mouthful comforting and delicious.
How to Serve Fried Cornbread Recipe
Garnishes
A sprinkle of fresh herbs like chopped parsley or chives can add a lovely pop of color and fresh aroma to your fried cornbread. For a bit of sweetness, consider serving it alongside a drizzle of honey or a dab of melting butter—it complements the slightly tangy cornbread beautifully.
Side Dishes
Fried cornbread pairs wonderfully with hearty beans, rich chili, or a smoky barbecue plate. Its crispy texture and subtle sweetness balance out bold, savory flavors perfectly, making it an ideal companion for Southern-style dinners or casual gatherings.
Creative Ways to Present
Want to wow guests? Stack your fried cornbread fritters and layer between slices with creamy pimento cheese or a zesty coleslaw for a fun twist. You can also turn them into little sliders by adding a small burger patty and pickles. There’s no limit to the tasty ways to enjoy this timeless Fried Cornbread Recipe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the fried cornbread in an airtight container and refrigerate. They’ll stay fresh for up to two days, making for quick snacks or accompaniments later. Just remember to cool them completely before storing to avoid sogginess.
Freezing
You can freeze cooked fried cornbread by layering the fritters between parchment paper in a freezer-safe bag or container. This way, they won’t stick together. Frozen fried cornbread will keep well for up to a month, so you can enjoy your favorite treat anytime with minimal effort.
Reheating
To bring back that crispy exterior after storing, reheat your fried cornbread in a skillet over medium heat or under a broiler for a minute or two. Avoid microwaving if you want to keep the crunch—it tends to make things soggy. Reheated this way, they taste almost as good as fresh!
FAQs
Can I use regular milk instead of buttermilk?
Yes, but for the best flavor and texture, using buttermilk is ideal. If you don’t have any, you can make a substitute by adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes before using.
Is it possible to bake the cornbread instead of frying?
Absolutely! While frying gives this recipe its signature crispy exterior, baking the batter in a greased pan at 375°F for about 15-20 minutes will provide a different, but still delicious, softer cornbread experience.
What kind of oil works best for frying?
A neutral oil with a high smoke point like vegetable, canola, or peanut oil works best to fry cornbread. These oils won’t overpower the flavor and handle the heat without burning.
Can I add other ingredients to the batter?
Definitely! Adding chopped jalapeños, shredded cheese, or corn kernels can elevate your fried cornbread with extra layers of flavor and texture. Just fold them in gently before frying.
How thick should I make the fritters?
Keep the fritters about 1/2 to 3/4 inch thick for a perfect balance of crispy outside and tender center. Too thin, and they might dry out; too thick, and they may cook unevenly.
Final Thoughts
This Fried Cornbread Recipe is a true winner that’s as rewarding to make as it is to eat. Its simplicity, combined with rich, comforting flavors, makes it the perfect addition to any meal or even a stand-alone snack. So grab your skillet, some basic ingredients, and get ready to enjoy a dish that feels like a warm hug straight from the Southern kitchen. You’ll be glad you did!
Print
Fried Cornbread Recipe
- Total Time: 12 minutes
- Yield: 4 servings 1x
Description
This Fried Cornbread recipe offers a quick and easy way to make deliciously crispy and golden cornmeal fritters. With simple ingredients and straightforward steps, these cornbread bites are perfect for a comforting snack or a side dish. The combination of cornmeal, self-rising flour, buttermilk, and egg results in a moist yet crispy texture that pairs wonderfully with any meal.
Ingredients
Dry Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
Wet Ingredients
- 1/3 cup low-fat buttermilk
- 1 large egg
Other
- Oil for frying (approximately 3 tablespoons)
Instructions
- Mix Ingredients: In a bowl, combine 2/3 cup cornmeal, 1/3 cup self-rising flour, 1/3 cup low-fat buttermilk, and 1 large egg. Mix together until the batter is well blended, moist, but not runny.
- Heat Oil: Pour about 3 tablespoons of oil into a skillet and heat it over medium heat until shimmering but not smoking.
- Cook Fritters: Using a spoon, drop spoonfuls of the batter into the hot oil, taking care not to overcrowd the skillet. Fry each fritter until golden brown on one side, about 2-3 minutes, then carefully flip to brown the other side for another 2-3 minutes.
- Drain: After cooking, transfer the fritters onto a plate lined with paper towels to absorb any excess oil, ensuring they remain crisp and not greasy.
- Serve: Serve the fried cornbread warm as a delicious snack or a side to accompany your favorite dishes. Enjoy!
Notes
- Make sure your oil is at the right temperature (medium heat) before frying to avoid greasy fritters.
- Do not overcrowd the skillet to allow even cooking and browning.
- The batter should be moist but thick enough to hold shape when dropped into the oil.
- Serve warm for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
