Crispy Fried Cornbread

Crispy Fried Cornbread is a golden, crunchy Southern classic that delivers big flavor in every bite. Unlike baked cornbread, this version is pan-fried to achieve a crisp exterior with a tender, moist center. It’s the perfect side dish for chili, barbecue, collard greens, or any hearty Southern meal. Quick to whip up and packed with cornmeal goodness, it’s comfort food at its finest.

Why You’ll Love This Recipe

• Incredibly crispy and golden on the outside
• Soft and moist on the inside
• Quick to prepare—no oven needed
• Uses simple, pantry-friendly ingredients
• Perfect side dish for a variety of meals
• Great for soaking up sauces, gravies, and stews
• Southern-style comfort food at its best
• Easy to customize with spices or mix-ins
• Naturally gluten-free when using GF cornmeal
• Delicious served sweet or savory

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cornmeal (medium or fine ground)
• All-purpose flour
• Baking powder
• Salt
• Sugar (optional, for a slightly sweet version)
• Buttermilk or regular milk
• Egg
• Oil or bacon drippings (for frying)

directions

1. In a large bowl, mix cornmeal, flour, baking powder, salt, and sugar (if using).
2. In a separate bowl, whisk together buttermilk and egg.
3. Pour the wet ingredients into the dry and stir until just combined. The batter should be thick but scoopable.
4. Heat oil or bacon drippings in a skillet over medium-high heat.
5. Drop spoonfuls of batter into the hot skillet, gently flattening them into rounds.
6. Fry for 2–3 minutes on each side or until golden brown and crispy.
7. Remove and drain on paper towels. Serve warm.

Servings and timing

This recipe makes about 8–10 small fried cornbread cakes and takes around 20 minutes total — 10 minutes prep and 10 minutes cook time.

Variations

• Add chopped jalapeños or green onions for a kick
• Stir in shredded cheese for a cheesy twist
• Mix in canned corn or creamed corn for extra texture
• Make it sweet with more sugar and a drizzle of honey
• Swap buttermilk for sour cream or yogurt for richness
• Use self-rising cornmeal mix and skip the baking powder
• Try frying in bacon grease for extra Southern flavor

storage/reheating

Store leftover cornbread in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet or air fryer for a few minutes to restore crispiness. Avoid microwaving, as it softens the texture.

FAQs

What type of cornmeal should I use?

Medium or fine ground cornmeal works best for a balanced texture that crisps nicely.

Can I make this without flour?

Yes, but the texture will be denser and more crumbly. A bit of flour helps hold the cakes together.

What’s the best oil for frying?

Vegetable oil, canola oil, or bacon drippings all work well. Use one with a high smoke point.

Can I make this recipe without buttermilk?

Yes, you can use regular milk with a splash of vinegar or lemon juice to mimic the tang of buttermilk.

Is this the same as hoecakes?

Very similar! Hoecakes are a traditional form of fried cornbread, sometimes thinner or made without egg.

Can I bake instead of fry?

You could, but it won’t have the same crispy edges. Frying is key to the texture.

Can I freeze crispy fried cornbread?

Yes! Freeze once cooled, then reheat in a skillet or oven for best results.

Can I make these ahead of time?

Yes, fry them in advance and reheat in a hot pan or oven when ready to serve.

What goes well with crispy fried cornbread?

Chili, greens, beans, barbecue, fried chicken, stews, or even maple syrup and butter.

How do I keep them crispy?

Serve immediately after frying, and reheat leftovers in a skillet or air fryer—not the microwave.

Conclusion

Crispy Fried Cornbread is everything you love about Southern cooking: simple ingredients, bold flavor, and that unbeatable golden crunch. Whether you’re pairing it with a cozy bowl of chili or enjoying it with a pat of butter and drizzle of honey, this skillet-fried classic is a must-have in your comfort food rotation.

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