Fried Cornbread – Don’t Lose This Recipe

Fried Cornbread – Don’t Lose This Recipe! 🍞✨

Fried cornbread is a southern classic that has been passed down through generations. Crispy on the outside and soft and fluffy on the inside, this savory treat is the perfect side dish to any meal. Whether it’s accompanying a bowl of chili, served with fried chicken, or enjoyed as a standalone snack, fried cornbread always hits the spot. What makes it even more irresistible is how easy it is to make and how quickly it comes together!

If you’ve never made fried cornbread from scratch, you’re in for a real treat. Let’s explore this timeless recipe that you’ll want to keep in your kitchen repertoire forever!

🍞 What is Fried Cornbread?

Fried cornbread is made from cornmeal and a few simple ingredients like flour, buttermilk, and eggs. The mixture is fried in hot oil or bacon grease until golden brown and crispy on the outside. Unlike traditional baked cornbread, this version gives you a delicious crispy crust that contrasts beautifully with the soft, slightly sweet, and savory interior. It’s essentially cornbread perfection with a satisfying crunch that’s hard to resist.

Fried cornbread has a long history in southern cooking, often made as a quick and easy meal when ingredients were limited, but it quickly became a staple because of its irresistible flavor and texture.

🛒 Ingredients You’ll Need:

1 cup cornmeal
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp sugar (optional, but adds a touch of sweetness)
1 large egg
3/4 cup buttermilk (or milk if you don’t have buttermilk)
1/4 cup milk
2 tbsp melted butter or vegetable oil
Vegetable oil or bacon grease for frying

👩‍🍳 How to Make Fried Cornbread:

1. Prepare the Batter

In a medium-sized bowl, mix together the cornmeal, flour, baking powder, salt, and sugar (if using). Whisk them together until all dry ingredients are evenly distributed.

In a separate bowl, whisk the egg, buttermilk, and milk. Add the melted butter or vegetable oil to the wet ingredients and stir to combine. Pour the wet mixture into the dry ingredients and stir until everything is just combined. You want the batter to be slightly thick but still spoonable. If it’s too thick, add a little more milk to loosen it up.

2. Heat the Oil

In a large skillet, pour about 1/4 inch of oil (vegetable oil or bacon grease works best) and heat it over medium-high heat. You’ll want the oil to be hot but not smoking. To test if it’s ready, drop a small spoonful of batter into the pan. If it sizzles immediately, you’re good to go!

3. Fry the Cornbread

Spoon the batter into the hot oil, using about 1-2 tablespoons of batter per piece. You can make the cornbreads as small or large as you like, but traditionally they are about the size of a small pancake.

Fry the cornbread for about 2-3 minutes on each side, or until golden brown and crispy. You may need to adjust the heat to ensure the cornbread cooks through without burning on the outside. Flip carefully with a spatula, and cook the other side until it’s also golden and crisp.

4. Drain and Serve

Once each piece of cornbread is fried, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan as necessary.

Serve your fried cornbread warm with butter, honey, or alongside your favorite southern dishes!

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