Fried Cornbread – Don’t Lose This Recipe

Fried Cornbread – Don’t Lose This Recipe

This Fried Cornbread is a crispy, golden twist on the classic Southern favorite. Packed with cornmeal flavor and perfectly fried to a crunchy exterior with a soft, tender inside, these bites are utterly irresistible. Serve them as a side dish, appetizer, or snack—they’re sure to disappear fast!

Ingredients

  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk
  • Oil for frying (vegetable, canola, or peanut oil works well)

Optional Serving Suggestions:

  • Honey or maple syrup for drizzling
  • Butter for spreading
  • Hot sauce or chili flakes for a spicy kick

Instructions

Step 1: Prepare the Batter

  1. In a large mixing bowl, whisk together the cornmeal , all-purpose flour , baking powder , and salt until well combined.
  2. Stir in the buttermilk until the batter is smooth and slightly thick. Let it rest for 5–10 minutes to allow the cornmeal to absorb the liquid.

Step 2: Heat the Oil

  1. Pour about 1–2 inches of oil into a deep skillet or saucepan. Heat the oil over medium heat until it reaches 350°F (175°C) . If you don’t have a thermometer, test the oil by dropping a small amount of batter into it—if it sizzles and rises to the surface immediately, the oil is ready.

Step 3: Fry the Cornbread

  1. Use a spoon or small cookie scoop to drop tablespoon-sized portions of batter into the hot oil. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and make the cornbread soggy.
  2. Fry the cornbread pieces for 2–3 minutes per side , or until golden brown and crispy on the outside. Use a slotted spoon to flip them halfway through cooking.
  3. Transfer the fried cornbread to a plate lined with paper towels to drain excess oil.

Step 4: Serve and Enjoy

  1. Serve the fried cornbread warm with your choice of toppings or dips. Drizzle with honey or maple syrup for sweetness, or spread with butter for a rich, savory touch. For a bold twist, pair it with hot sauce or sprinkle with chili flakes.
  2. Enjoy these crispy bites as a side dish, snack, or even a unique dessert option!

Tips for Success

  • Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to mimic the tangy flavor.
  • Consistency Check: The batter should be thick enough to hold its shape when dropped into the oil but not so stiff that it’s difficult to scoop. Adjust with a little more buttermilk if needed.
  • Storage: Fried cornbread is best enjoyed fresh and warm. However, leftovers can be stored in an airtight container at room temperature for up to 1 day . Reheat in the oven at 350°F (175°C) for 5–10 minutes to restore crispiness.
  • Healthier Option: For a lighter version, bake the cornbread batter in mini muffin tins at 375°F (190°C) for 10–12 minutes until golden.

Why You’ll Love This Recipe

This Fried Cornbread takes the comforting flavors of traditional cornbread and elevates them with a crispy, golden crunch. It’s quick to make, uses simple pantry ingredients, and delivers big on taste and texture. Whether served alongside a hearty meal, as a party appetizer, or as a standalone snack, these fried bites are sure to become a family favorite.

Indulge in this crispy, Southern-inspired treat—it’s comfort food at its finest!