Name: Fried Cornbread Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern American
Ingredients: 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tablespoon sugar (optional); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup buttermilk; 1 large egg; 2 tablespoons melted butter or bacon grease; Vegetable oil for frying

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Crisp on the outside, tender within, and brimming with that unmistakable Southern charm, Fried Cornbread is a comfort food staple you’ll come back to again and again. This golden treat takes humble pantry ingredients and transforms them into a side dish that’s as at home with a bowl of chili as it is at a summer fish fry. If you’ve never tried making Fried Cornbread from scratch, get ready for a flavor-packed bite that’s totally irresistible.

Ingredients You’ll Need

The magic of Fried Cornbread comes from using just the right classic ingredients in the perfect proportions. Each one plays a part in delivering that signature texture and signature flavor: a crisp, golden crust and soft, satisfying interior.

Cornmeal: Provides the unmistakable hearty flavor and the rustic crunch that makes Fried Cornbread so special.
All-purpose flour: Adds structure and a tender bite, helping the patties hold together and remain soft inside.
Sugar (optional): Brings a subtle sweetness that balances the savoriness—leave it out for a more traditional, savory version.
Baking powder: Gives the batter a bit of lift for fluffy centers.
Baking soda: Works its magic alongside the buttermilk for extra tenderness and a light tang.
Salt: Enhances every other flavor, making the finished Fried Cornbread shine.
Buttermilk: Keeps each patty incredibly moist with just the right touch of tangy flavor.
Large egg: Binds the ingredients together for a cohesive, scoopable batter.
Melted butter or bacon grease: For rich, savory flavor—bacon grease gives a truly old-school, smoky Southern vibe.
Vegetable oil for frying: Delivers that crispy, golden exterior and ensures even cooking.

How to Make Fried Cornbread

Step 1: Mix Up the Dry Ingredients

Start by grabbing a large mixing bowl and whisking together the cornmeal, flour, sugar (if you’re using it), baking powder, baking soda, and salt. This blend sets the foundation for the perfect Fried Cornbread, ensuring each patty is flavorful and lifts just right as it cooks.

Step 2: Combine the Wet Ingredients

In a separate bowl, beat your egg lightly, then add the buttermilk and melted butter or bacon grease. Stir until the mix is smooth and creamy—this trio is key for that moist, rich texture. Bacon grease especially adds a nostalgic Southern flavor!

Step 3: Make the Batter

Pour the wet ingredients into the dry mixture. Gently stir with a spoon or spatula until everything is just combined. The batter should be thick and spoonable—not runny. If it’s too dense, splash in a bit more buttermilk until it’s just right.

Step 4: Heat the Oil

Set a large skillet over medium heat and pour in enough vegetable oil to create about a quarter-inch pool. Wait as the oil heats up—it should reach around 350°F. You can test it by dropping in a small bit of batter; if it sizzles immediately, you’re good to go!

Step 5: Fry the Cornbread Patties

Now for the fun part: drop generous spoonfuls of batter into the hot skillet, gently flattening each one with the back of your spoon to make small patties. Fry for 2–3 minutes per side, until beautifully golden brown and deliciously crisp. Fry in batches so you don’t overcrowd the pan.

Step 6: Drain and Serve

As each batch finishes, move the Fried Cornbread to a plate lined with paper towels—you’ll want to soak up any excess oil for that perfectly crisp exterior. Serve them hot and fresh for the ultimate experience!

How to Serve Fried Cornbread

Garnishes

Dress up your Fried Cornbread with a sprinkle of flaky sea salt, chopped chives, or even a dollop of honey butter. A bit of freshly cracked black pepper or a pinch of smoked paprika adds a gourmet flair that’s guaranteed to impress.

Side Dishes

Fried Cornbread marries beautifully with hearty stews, tangy collard greens, spicy chili, or crispy fried fish. It’s also a perfect partner for soups and creamy beans, making it a staple at Southern tables year-round.

Creative Ways to Present

Stack your Fried Cornbread high and drizzle with hot honey, slice up and tuck into a slider, or serve alongside your next barbecue as bite-sized appetizers. For a playful twist, cut into fun shapes using cookie cutters before frying!

Make Ahead and Storage

Storing Leftovers

Let any extra Fried Cornbread cool to room temperature before storing in an airtight container. They’ll keep for up to 3 days in the fridge, and are just as good for quick weeknight dinners or school lunchboxes.

Freezing

To save for later, arrange cooled cornbread patties in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer bag or container—Fried Cornbread stays fresh in the freezer for up to a month.

Reheating

Revive your Fried Cornbread by warming it in a 350°F oven for 8–10 minutes, or until heated through and crisp. A few minutes in an air fryer works wonders, too! Skip the microwave to avoid a soggy texture.

FAQs

Can I make Fried Cornbread without buttermilk?

If you don’t have buttermilk on hand, simply mix regular milk with a teaspoon of lemon juice or vinegar and let it sit for five minutes. This homemade substitute will offer a similar tang and tenderizing power.

Is it possible to make Fried Cornbread gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend or just use all cornmeal for a more rustic texture. Keep in mind the patties will be more crumbly but still delicious.

What’s the best oil to use for frying?

Vegetable oil is ideal because of its neutral flavor and high smoke point. Peanut or canola oil work well too—choose whatever you have in your pantry.

How do I keep my cornbread from absorbing too much oil?

Make sure your oil is properly heated before adding the batter, and don’t overcrowd the skillet. Always drain cooked patties on paper towels to remove any excess oil and retain that perfect crispness.

Can I add mix-ins to the batter?

Definitely! Diced onions, jalapeños, or shredded cheese are popular add-ins that make Fried Cornbread burst with extra flavor and texture. Just stir them into the batter before frying.

Final Thoughts

Every bite of Fried Cornbread feels like pulling up a chair to something truly special—warm, golden, and classic comfort. Give this simple recipe a try and it just might become your new favorite side, perfect for sharing with family and friends at any season or celebration!

Fried Cornbread Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 25 minutes
Yield: 8 small patties 1x
Diet: Non-Vegetarian

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Description

Learn how to make delicious Fried Cornbread, a Southern American classic that’s crispy on the outside and tender on the inside. This easy recipe is perfect for a side dish or snack.

Ingredients

Scale

Dry Ingredients:

1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

3/4 cup buttermilk
1 large egg
2 tablespoons melted butter or bacon grease
Vegetable oil for frying

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Instructions

Prepare the Batter: In a large bowl, combine the dry ingredients. In a separate bowl, mix the wet ingredients. Combine the wet and dry ingredients until just mixed.
Fry the Cornbread: Heat oil in a skillet, drop spoonfuls of batter, flatten into patties, and fry until golden brown on each side.
Serve: Drain excess oil on paper towels and serve warm.