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Classic Crispy Southern Fried Cornbread

A close-up stack of golden brown, perfectly fried cornbread rounds on a white plate.
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Make this classic Southern fried cornbread recipe for a crispy outside and fluffy inside. It is a quick side dish perfect for serving with chili or beans.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup vegetable oil or bacon grease, for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
  2. In a separate small bowl, whisk the egg and buttermilk together.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter. A few lumps are fine.
  4. Heat the oil or bacon grease in a cast iron skillet over medium heat until the oil shimmers, about 1/4 inch deep. The oil should be hot enough that a drop of batter sizzles immediately.
  5. Carefully drop spoonfuls or small ladlefuls of batter into the hot oil, flattening them slightly with the back of the spoon to form small patties (about 3 inches wide). Do not crowd the skillet.
  6. Fry for 2 to 3 minutes per side, until golden brown and crispy on the edges.
  7. Remove the fried cornbread from the oil and place it on a plate lined with paper towels to drain excess grease.
  8. Serve immediately while hot with butter and honey, or alongside your favorite Southern comfort food.

Notes

  • For extra flavor, use bacon grease instead of vegetable oil for frying.
  • If you want a slightly sweeter flavor, increase the sugar to 3 tablespoons.
  • This recipe makes excellent hoecakes when the batter is dropped into the hot fat.

Nutrition

Find it online: https://cookingbycarla.com/fried-cornbread-recipe-southern-crispy/