Fried Cornbread – Crispy, Golden & Delicious

Introduction

There’s something irresistibly nostalgic about fried cornbread. These crispy-edged, golden bites are a staple of Southern kitchens, where a hot skillet and a scoop of cornmeal turn into comfort food magic. Whether you’re pairing them with chili, collard greens, or just slathering on honey and butter, this easy fried cornbread is here to satisfy.

---

Why I Love This Recipe

✔️ Crispy, golden exterior with a tender, moist inside
✔️ Fast to make – ready in under 20 minutes
✔️ Perfect for dipping, topping, or snacking
✔️ Simple pantry ingredients with no special tools required

Whether you call them hoecakes, Johnny cakes, or cornmeal fritters, they’re about to become your new go-to side.

---

🛒 Ingredients

• 1 cup cornmeal
• ½ cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• ½ cup water (add gradually as needed)
• Vegetable oil, for frying

---

👨‍🍳 Directions

1️⃣ Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• Cornmeal
• Flour
• Sugar
• Baking powder
• Salt

---

2️⃣ Combine the Wet Ingredients

In a separate bowl, whisk:

• Buttermilk
• Egg
• Melted butter

---

3️⃣ Make the Batter

Gradually pour the wet mixture into the dry ingredients.
Stir just until combined.
Add water a little at a time until a thick but pourable batter forms—think pancake batter consistency.

---

4️⃣ Heat the Oil

In a heavy skillet (cast iron is ideal), pour in about ¼ inch of vegetable oil.
Heat over medium until shimmering hot.

---

5️⃣ Fry the Cornbread

Using a spoon or measuring scoop, drop rounded spoonfuls of batter into the oil.
Flatten slightly with the back of the spoon.
Fry for 2–3 minutes per side, until golden and crisp.

---

6️⃣ Drain and Serve

Remove the patties with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve hot and fresh, or keep warm in a low oven.

---

⏱️ Time & Yield

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: About 10–12 patties
• Calories: ~150 per patty

---

💡 Tips & Variations

• No buttermilk? Use ¾ cup milk + 1 tbsp lemon juice or vinegar.
• Add chopped jalapeños or green onions for a savory kick.
• Mix in corn kernels or shredded cheddar for texture.
• Want mini versions? Use a small cookie scoop and fry in batches for bite-sized snacking.

---

🍽️ Serving Suggestions

Fried cornbread goes with almost everything, but here are a few pairing favorites:

• Serve with Southern-style salmon patties
• Dip into a warm bowl of chili or creamy gumbo
• Pair with fried eggs and hot sauce for breakfast
• Drizzle with honey or maple syrup for a sweet twist
• Add alongside cheesy chicken sliders for a comfort food spread

---

🧾 Final Thoughts

Fried cornbread is the kind of recipe that’s both humble and heroic—it uses what you have on hand, comes together in minutes, and delivers rich flavor and crisp texture with every bite. Whether you’re whipping up a quick snack or feeding a hungry crowd, this golden beauty never disappoints.

---

💬 Tried It?

Tag @ChefManiac with your crispy cornbread creations! Want to turn these into cornbread waffles or a spicy jalapeño version? Just say the word—I’ve got ideas.