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.
