Why You’ll Love This Recipe

Crispy Fried Cornbread is a Southern favorite with a golden-brown crust and a tender, savory center. These small, skillet-fried rounds of cornbread are perfect as a side dish for chili, beans, greens, or any hearty meal. With their crunchy edges and soft interior, they bring comfort and flavor to any table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cornmeal
all-purpose flour
baking powder
salt
buttermilk
egg
sugar (optional, depending on preference)
oil or bacon grease (for frying)

directions

In a large mixing bowl, combine cornmeal, flour, baking powder, and salt.

In a separate bowl, whisk together the buttermilk and egg. Add sugar if using.

Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but scoopable.

Heat oil or bacon grease in a cast iron skillet over medium heat.

Once the oil is hot, carefully drop spoonfuls of the batter into the skillet, flattening slightly with the back of a spoon.

Fry for about 2-3 minutes on each side, or until golden brown and crispy.

Remove and drain on paper towels.

Serve warm.

Servings and timing

This recipe yields about 10-12 small cakes.
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Total time: 20-25 minutes

Variations

Add chopped green onions or jalapeños for extra flavor.
Use creamed corn in the batter for a softer texture.
Add shredded cheese for a savory twist.
Swap buttermilk with plain yogurt or milk with lemon juice if needed.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to restore crispiness.
Avoid microwaving if you want to keep them crispy.

FAQs

Can I use self-rising cornmeal?

Yes, just omit the baking powder and salt if using self-rising cornmeal.

Why is my cornbread too dense?

Avoid overmixing the batter and ensure your baking powder is fresh.

Can I make this gluten-free?

Yes, substitute the flour with a gluten-free blend and ensure your cornmeal is labeled gluten-free.

Is sugar necessary?

No, sugar is optional and based on your preference or regional style.

Can I bake instead of fry?

These are meant to be fried for that signature crispy texture, but you can bake them in a muffin tin for a different version.

Conclusion

Crispy Fried Cornbread brings Southern soul to your plate with every bite. Whether served with stews, soups, or on their own with a pat of butter, they’re a satisfying, golden treat you’ll find yourself making again and again.