Crispy Fried Cornbread
If you’ve never tried crispy fried cornbread, you are seriously missing out. This Southern classic is golden brown on the outside, soft and fluffy on the inside, and packed with rich, buttery corn flavor. Whether you’re serving it alongside a hearty bowl of chili, a plate of barbecue, or just enjoying it as a snack, trust me—this one’s a keeper!
Why You’ll Love Crispy Fried Cornbread
Versatile Perfect for breakfast, lunch, or dinner, and pairs beautifully with both sweet and savory dishes.
Budget-Friendly Made with simple pantry staples, this recipe is as affordable as it is delicious.
Quick and Easy No baking required! Just mix, fry, and enjoy.
Customizable Add jalapeños for a spicy kick, cheese for extra flavor, or a drizzle of honey for sweetness.
Crowd-Pleasing A crispy, golden treat that everyone loves—it disappears fast, so make extra!
Ingredients
Ingredients in Crispy Fried Cornbread
Here’s what makes this cornbread absolutely irresistible:
Cornmeal The star of the show! Gives the cornbread its signature texture and rich corn flavor.
Flour Adds a bit of structure to keep the cornbread from being too crumbly.
Baking Powder Helps create that perfect fluffy interior while keeping the outside crisp.
Salt & Sugar A touch of seasoning enhances the natural sweetness of the cornmeal.
Buttermilk Adds richness and helps achieve a tender crumb with a slight tang.
Egg Binds everything together and contributes to the soft texture.
Oil or Bacon Grease For frying—this is what gives the cornbread that golden, crispy crust.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this crispy Southern classic:
Mix the Batter
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. In a separate bowl, beat the egg and mix in the buttermilk. Gradually combine the wet and dry ingredients, stirring just until incorporated.
Heat the Oil
In a cast-iron skillet or frying pan, heat oil or bacon grease over medium heat until shimmering. Test the oil by dropping in a tiny bit of batter—if it sizzles immediately, it’s ready!
Fry the Cornbread
Scoop spoonfuls of batter into the hot oil, flattening them slightly. Fry for about 2–3 minutes per side, or until golden brown and crispy.
Drain and Serve
Transfer the fried cornbread to a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or your favorite dipping sauce.
Nutrition Facts
Servings: 6
Calories per serving: 250 (approx.)
Note: Nutrition values may vary based on ingredient choices.
Preparation Time
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
How to Serve Crispy Fried Cornbread
This delicious cornbread is perfect on its own, but here are some serving ideas to make it even better:
- Pair it with chili, collard greens, or fried chicken for a true Southern meal.
- Serve with honey butter or maple syrup for a touch of sweetness.
- Top with shredded cheese and jalapeños for a spicy, cheesy twist.
- Use it as a base for open-faced sandwiches or breakfast plates.
Additional Tips
- For extra crispiness fry in bacon grease instead of oil—it adds a smoky, savory flavor.
- Don’t overmix the batter; a few lumps are okay and will keep the texture light.
- Keep the heat consistent If the oil is too hot, the outside will burn before the inside cooks through. If it’s too low, the cornbread will absorb too much oil.
- Make-ahead tip The batter can be prepared in advance and stored in the fridge for up to 24 hours before frying.
FAQ’s
1. Can I use regular milk instead of buttermilk?
Yes! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
2. How do I store leftovers?
Keep fried cornbread in an airtight container at room temperature for up to 2 days. Reheat in a pan for crispiness.
3. Can I freeze crispy fried cornbread?
Yes! Let them cool completely, then freeze in a single layer. Reheat in the oven or air fryer to restore crispiness.
4. Why is my cornbread soggy?
Too much oil or frying at low heat can cause sogginess. Make sure your oil is hot enough before frying.
5. Can I bake this instead of frying?
Yes! Pour the batter into a greased muffin tin or skillet and bake at 400°F for about 20 minutes.
6. What’s the best oil for frying cornbread?
Vegetable oil, canola oil, or bacon grease all work well for a crispy finish.
7. Can I make this gluten-free?
Absolutely! Swap the flour for a gluten-free all-purpose blend.
8. How do I make my cornbread extra fluffy?
Adding an extra egg or a bit of baking soda can help make it even lighter and fluffier.
9. Can I add cheese or other mix-ins?
Yes! Cheddar cheese, green onions, or diced jalapeños make great additions.
10. What dipping sauces go well with fried cornbread?
Honey butter, hot sauce, ranch dressing, or even a side of warm maple syrup all pair beautifully!
Conclusion
Crispy fried cornbread is the ultimate Southern comfort food—golden, crunchy, and packed with irresistible corn flavor. Whether you’re enjoying it with a hearty meal or as a quick snack, this easy-to-make recipe is sure to become a favorite. So don’t lose this one—you’ll be making it again and again!
PrintCrispy Fried Cornbread
Crispy Fried Cornbread is a classic Southern favorite, featuring a golden, crunchy exterior with a soft and flavorful inside. Perfect as a side dish for soups, stews, or barbecue, this quick and easy recipe is a must-have for any cornbread lover.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Ingredients
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tbsp sugar (optional)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1 egg, beaten
– 2 tbsp melted butter or bacon grease
– 1/2 cup vegetable oil (for frying)
Instructions
1. **Prepare the Batter:**
– In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
– Add the buttermilk, beaten egg, and melted butter (or bacon grease), and stir until just combined.
2. **Heat the Oil:**
– In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
3. **Fry the Cornbread:**
– Drop spoonfuls of the batter into the hot oil, flattening slightly with the back of a spoon.
– Fry for about 2–3 minutes per side, or until golden brown and crispy.
– Transfer to a paper towel-lined plate to drain excess oil.
4. **Serve and Enjoy:**
– Serve warm with butter, honey, or your favorite dipping sauce.
Notes
– For extra flavor, add a pinch of cayenne pepper or diced jalapeños to the batter.
– Use bacon grease instead of butter for a more authentic Southern taste.
– Serve with collard greens, chili, or fried chicken for a complete meal.
– Store leftovers in an airtight container and reheat in an oven for crispiness.
Nutrition
- Serving Size: 1 piece
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
