Crispy Fried Cornbread is a Southern classic that delivers golden, crunchy edges with a tender, buttery interior. Unlike traditional baked cornbread, this version is cooked in a hot skillet until beautifully crisp and browned, making it perfect for dipping in soups, soaking up stews, or enjoying on its own with a pat of butter.

Why You’ll Love This Recipe

Ultra-crispy crust with a soft, warm center
Quick and easy—no oven needed
Perfect as a side for chili, beans, or barbecue
Made with simple pantry ingredients
Ready in under 20 minutes
A nostalgic Southern staple
Easily customizable with add-ins like cheese, jalapeños, or corn

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
Buttermilk
Egg
Sugar (optional)
Butter or bacon grease (for frying)
Optional: chopped green onions, grated cheese, diced jalapeños

directions

In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the buttermilk and egg. Add to the dry ingredients and stir until just combined. Add sugar if you like a hint of sweetness.
Heat a generous amount of butter or bacon grease in a cast iron skillet over medium heat.
Drop spoonfuls of batter into the hot skillet, gently flattening each into a small round or patty.
Fry for 2–3 minutes on each side, or until golden brown and crispy. Adjust heat to avoid burning.
Remove from skillet and place on a paper towel-lined plate to drain excess oil.
Serve warm with butter, honey, or alongside your favorite main dish.

Servings and timing

Makes about 8 small cornbread patties
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: 15–17 minutes

Variations

Sweet Version: Add a tablespoon of sugar and serve with honey or maple syrup.
Spicy Kick: Mix in chopped jalapeños or a dash of cayenne.
Cheesy Twist: Fold in shredded cheddar or pepper jack.
Veggie Boost: Add corn kernels or finely chopped onions.
Mini Cakes: Use a muffin scoop for uniform, smaller patties.

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 oven to revive the crispiness—avoid microwaving, which softens the texture.
These patties also freeze well; reheat from frozen in a hot skillet for best results.

FAQs

What kind of cornmeal should I use?

Use yellow cornmeal for classic flavor and color—medium or fine grind works best.

Can I make this gluten-free?

Yes, substitute a gluten-free flour blend for the all-purpose flour.

Is sugar traditional in Southern cornbread?

It’s optional—many Southerners leave it out, but a little adds balance. Choose based on preference.

Can I use milk instead of buttermilk?

Yes, buttermilk adds a tang and tenderness. Add a teaspoon of vinegar or lemon juice to regular milk as a substitute.

How do I keep the patties from falling apart?

Make sure the batter isn’t too dry and avoid flipping too early while frying.

What oil is best for frying?

Butter gives great flavor, but bacon grease or vegetable oil are traditional and effective.

Can I bake instead of fry?

This recipe is meant for frying, but you can adapt it by baking in a muffin tin at 400°F for about 15 minutes.

Why is my cornbread not crispy?

The skillet may not be hot enough. Make sure the oil is shimmering before adding the batter.

Do I need to use a cast iron skillet?

It’s ideal for even heat and crisping, but any heavy-bottomed skillet will work.

What can I serve crispy fried cornbread with?

It pairs beautifully with chili, collard greens, stews, fried chicken, or just a drizzle of honey.

Conclusion

Crispy Fried Cornbread is comfort food at its finest—quick to make, endlessly adaptable, and deliciously crunchy. Whether you’re serving it with a hearty bowl of beans or enjoying it solo with butter and jam, this Southern favorite brings the perfect bite of golden goodness to any table.