Description

Crispy Fried Cornbread is a Southern classic—golden and crunchy on the outside, tender on the inside, and perfect for dipping in greens, beans, or chili. Made with a few pantry staples, this stovetop version of cornbread fries up in minutes and brings big flavor with that signature crispy edge.

Ingredients

1 cup cornmeal (preferably stone-ground, yellow or white)
1/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup buttermilk
1 egg
1 tbsp melted butter or bacon grease (optional, for flavor)

Oil for frying (vegetable, canola, or peanut oil)

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Instructions

In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and baking soda.
Stir in buttermilk, egg, and melted butter or bacon grease until just combined. The batter will be thick but scoopable.
Heat about 1/4 inch of oil in a cast iron skillet or heavy-bottomed pan over medium heat.
Once the oil is hot (about 350°F or when a small drop of batter sizzles), drop heaping tablespoons of batter into the pan. Flatten slightly with the back of the spoon.
Fry 2–3 minutes per side, or until golden brown and crispy.

Remove and drain on a paper towel-lined plate. Serve warm

Notes

You can mix in chopped green onions, jalapeños, or shredded cheese for extra flavor.
Serve with greens, fried catfish, chili, or just a drizzle of honey or hot sauce.

Best enjoyed fresh, but leftovers can be reheated in a toaster oven or air fryer.