Crispy fried cornbread is a Southern-style comfort food that’s golden and crunchy on the outside with a tender, savory inside. It’s made in a skillet instead of the oven and delivers that irresistible crispy edge in every bite. I love serving it alongside greens, beans, or a big bowl of chili for the perfect down-home meal.
Why You’ll Love This Recipe
I love this recipe because it’s fast, flavorful, and has that deep-fried crispiness that baked cornbread just can’t match. It uses simple ingredients and cooks quickly in a skillet—no oven required. Whether I’m making a batch for a Sunday dinner or just craving something hearty and fried, this cornbread always satisfies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Cornmeal (yellow or white, fine ground)
- All-purpose flour
- Baking powder
- Salt
- Buttermilk (or milk with a splash of vinegar)
- Egg
- Oil (for frying)
- Optional: diced onions or jalapeños for added flavor
Directions
- I heat about ¼ inch of oil in a cast iron skillet over medium heat.
- In a bowl, I mix the cornmeal, flour, baking powder, and salt.
- I add the egg and buttermilk, stirring until just combined. The batter should be thick but scoopable.
- Once the oil is hot (a small drop of batter should sizzle), I spoon the batter into the skillet, flattening slightly into patties.
- I fry each side for about 2–3 minutes, or until golden brown and crisp.
- I transfer them to a paper towel-lined plate to drain and cool slightly before serving.
Servings and Timing
This recipe makes about 10–12 small cornbread patties. It takes 10 minutes to prep and about 15–20 minutes to fry, so I usually have them ready in under 30 minutes.
Variations
- I stir in chopped onions, jalapeños, or shredded cheese for extra flavor.
- A little sugar can be added for a slightly sweet version.
- I sometimes use self-rising cornmeal and skip the baking powder.
- For a twist, I’ve added a spoonful of creamed corn to the batter for more moisture.
Storage/Reheating
Leftovers can be stored in the fridge for up to 3 days. To reheat, I pop them back in a hot skillet or toaster oven to bring back the crispiness. I avoid microwaving unless I don’t mind them turning soft.
FAQs
Can I use cornmeal mix?
Yes, I’ve used self-rising cornmeal mix before. If I do, I skip the flour, salt, and baking powder, and just add buttermilk and egg.
What oil is best for frying?
I use vegetable oil or canola oil
Can I bake this instead?
Technically yes, but then it’s more like traditional cornbread. This fried version is all about that crisp edge you get from the skillet.
Is this the same as hush puppies?
Not quite. Hush puppies are typically sweeter and include more flour and egg. These are flatter and crispier with more cornmeal flavor.
What do I serve this with?
I serve crispy fried cornbread with collard greens, pinto beans, soups, stews, or fried fish. It’s also great on its own with butter or hot sauce.
Conclusion
Crispy fried cornbread is one of those old-school Southern recipes that never goes out of style. It’s easy, comforting, and full of flavor—with a crispy edge that keeps me coming back for more. Whether I’m pairing it with a soul food spread or just enjoying it hot from the skillet, this cornbread always hits the spot.
Print
Crispy Fried Cornbread
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: 30 minutes
- Yield: 10–12 small patties
- Category: Side Dish
- Method: killet / Frying
- Cuisine: Southern / American
- Diet: Vegetarian
Description
Crispy fried cornbread is a Southern comfort food favorite that’s golden and crunchy on the outside with a tender, savory center. Made in a skillet, not the oven, this easy cornbread recipe brings bold flavor and that signature crispy texture to every bite—perfect with beans, greens, or chili.
Ingredients
- 1 cup fine yellow or white cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup buttermilk (or regular milk + 1 tsp vinegar)
- 1 large egg
- Oil for frying (about ¼ inch depth in skillet)
- Optional add-ins: diced onions, jalapeños, or shredded cheese
Instructions
- Heat about ¼ inch of oil in a cast iron skillet over medium heat.
- In a mixing bowl, combine cornmeal, flour, baking powder, and salt.
- Stir in the egg and buttermilk until just combined. The batter should be thick and spoonable.
- Once the oil is hot (test with a small drop of batter—it should sizzle), spoon in batter and slightly flatten each scoop into patties.
- Fry for 2–3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain and cool slightly. Serve warm.
Notes
- Cornmeal Type: For best results, use fine or medium-ground cornmeal. Coarse-ground cornmeal may make the texture too gritty.
- Oil Temperature Tip: Make sure the oil is hot enough before frying (about 350°F). If it’s not hot enough, the patties can absorb too much oil and turn greasy instead of crispy.
- Add-Ins: Feel free to get creative—mix in chopped scallions, jalapeños, or shredded cheese to customize the flavor.
- Batter Thickness: The batter should be thick enough to hold shape when spooned into the skillet. If it’s too runny, add a tablespoon more cornmeal; if too dry, add a splash of buttermilk.
- Don’t Crowd the Pan: Fry in batches to avoid overcrowding, which can reduce crispiness.
- Serving Suggestion: Best served hot, straight from the skillet. A drizzle of honey or pat of butter takes it over the top.
