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Crispy Fried Cornbread

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Crispy Fried Cornbread is a Southern favorite that’s quick, easy, and made right in a skillet. These little patties or cakes are crunchy on the outside and soft and corny inside. They’re perfect as a side dish or snack and come together with just a few pantry staples. Serve them hot with butter, honey, or your favorite Southern meal.

Ingredients

Scale

  • 1 cup cornmeal (yellow or white, fine or medium grind)

  • ½ cup all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 1 tablespoon sugar (optional)

  • ¾ cup buttermilk

  • 1 egg

  • 2–4 tablespoons water (as needed for consistency)

  • Oil for frying (vegetable, canola, or peanut oil)

Instructions

  1. In a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar if using.

  2. Add buttermilk and egg. Stir just until combined. Add water a tablespoon at a time until the batter is thick but spoonable.

  3. Heat ¼ inch of oil in a skillet over medium heat until hot (about 350°F).

  4. Drop spoonfuls of batter into the skillet, flattening slightly with the back of the spoon.

  5. Fry 2–3 minutes per side, or until golden brown and crispy.

  6. Remove and drain on paper towels. Serve hot with butter, honey, or hot sauce.

 

Notes

  • Use cast iron for the crispiest edges.

  • If you like it sweeter, add more sugar to taste.

  • Can be made into mini cornbread cakes or larger patties depending on your preference.

Find it online: https://ukfinda.com/crispy-fried-cornbread/