There’s something uniquely comforting about cornbread. But when that cornbread is fried to a golden, crispy perfection, it reaches a whole new level of deliciousness. Crispy Fried Cornbread is a staple in Southern kitchens, offering a delightful crunch on the outside and a tender, moist interior. It’s not just a side dish; it’s a revelation, perfect for soaking up pot liquor, complementing hearty stews, or simply enjoying on its own. If you’ve never experienced the joy of perfectly fried cornbread, prepare to be amazed!
Why I Love This Recipe
I grew up on cornbread, but discovering Crispy Fried Cornbread was a game-changer. What I love most about this recipe is the incredible contrast in textures – that satisfying, almost crackling crispness of the crust giving way to the soft, warm, and flavorful interior. It’s incredibly versatile and pairs well with so many dishes, yet it’s simple to make. It brings that authentic, rustic Southern charm to any meal. This dish embodies the same kind of comforting, soulful cooking that makes recipes like this tomato skillet with okra and sausage is my favorite quick dinner packed with Southern flavor so appealing.
Ingredients
Here’s what you’ll need to make your golden, crispy fried cornbread:
- 1 cup yellow cornmeal (fine or medium grind)
- ½ cup all-purpose flour
- 2 tablespoons granulated sugar (adjust to your sweetness preference)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ¼ cup vegetable oil or melted bacon grease, plus more for frying
Swaps and Notes
- Cornmeal: Yellow cornmeal is traditional, but white cornmeal works just as well. The grind can slightly affect the texture; fine grind will result in a smoother cornbread, while medium grind will give it a bit more texture.
- Sweetness: The sugar amount can be adjusted. For a truly savory cornbread, you can omit it entirely or reduce it to 1 tablespoon. For a sweeter cornbread, you can increase it to 3-4 tablespoons.
- Buttermilk: Buttermilk is essential for a tender, moist crumb and reacts with the baking soda for lift. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk to the 1-cup line. Let it sit for 5-10 minutes before using.
- Fat for Frying: Vegetable oil is great, but rendered bacon grease adds an incredible depth of savory flavor that truly elevates fried cornbread. If you have it on hand, use it!
- Add-ins (Optional): For extra flavor, consider adding 1/4 cup of cooked crumbled bacon bits, 1/4 cup shredded cheddar cheese, or 2 tablespoons of finely chopped jalapeño to the batter.
List of Steps for the Recipe
- Prepare the Batter: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, and ¼ cup of vegetable oil (or melted bacon grease) until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula just until the mixture is combined and no dry streaks of flour remain. Do not overmix; a few lumps are okay.
- Heat Oil for Frying: Heat about ½ inch of vegetable oil or bacon grease in a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat. The oil should reach about 350°F (175°C), or shimmer slightly and a drop of water flicked into it sizzles immediately.
- Drop Cornbread Batter: Using a large spoon or a ¼-cup measuring cup, carefully drop spoonfuls of batter into the hot oil. Do not overcrowd the skillet; work in batches if necessary.
- Fry until Golden: Fry the cornbread cakes for 3-5 minutes per side, or until they are golden brown and crispy on both sides. The internal temperature should reach 200-210°F (93-99°C).
- Drain: Once fried, use a slotted spoon or tongs to transfer the Crispy Fried Cornbread to a plate lined with paper towels to drain any excess oil.
- Serve: Serve hot and enjoy immediately!
Tips for Success
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, leading to tough cornbread. Mix just until combined.
- Hot Oil is Key: Ensure your oil is hot enough before adding the batter. If the oil isn’t hot enough, the cornbread will absorb too much oil and be greasy instead of crispy. If it’s too hot, it will burn before cooking through.
- Use a Cast-Iron Skillet: A cast-iron skillet is ideal for frying cornbread because it retains heat exceptionally well, leading to more even browning and crispiness.
- Don’t Crowd the Pan: Frying in batches ensures the oil temperature stays consistent and allows the cornbread to crisp up properly.
- Adjust Size: You can make smaller “cornbread fritters” or larger “cornbread patties” depending on your preference. Adjust frying time accordingly.
Serving Suggestions and Pairings
Crispy Fried Cornbread is incredibly versatile. It’s a classic accompaniment to Southern comfort food like chili, soups, stews, or a hearty bowl of this Cajun chicken sausage gumbo is my favorite bowl of Southern comfort. It’s also fantastic served alongside any kind of greens, like collards or turnip greens, or even with a simple meal like these easy turkey wings are my favorite comfort food for lazy Sundays. For a quick and delicious snack, spread a little butter or jam on a warm piece.
Storage and Leftover Tips
Crispy Fried Cornbread is best enjoyed fresh, hot, and crispy right after it’s made. The crispiness will diminish over time. However, if you have leftovers:
- Refrigeration: Store cooled cornbread in an airtight container at room temperature for up to 1-2 days, or in the refrigerator for up to 3-4 days.
- Reheating: To regain some crispness, reheat leftover fried cornbread in a preheated oven at 350°F (175°C) for 10-15 minutes, or in a toaster oven, until heated through and lightly re-crisped. Avoid reheating in the microwave, as it will make the cornbread soft.
More Recipes You Will Love
If you appreciate comforting, homestyle cooking, here are a few other recipes you might enjoy:
- For another classic comfort dish, try my classic spaghetti recipe with homemade sauce.
- If you’re looking for easy, cheesy goodness, check out my recipe for easy cheesy chicken sliders with marinara garlic butter.
- And for a flavorful skillet meal perfect for a quick dinner, don’t miss this tomato skillet with okra and sausage is my favorite quick dinner packed with Southern flavor.
Final Thoughts
Making Crispy Fried Cornbread is a simple joy that yields truly delicious results. That golden, crispy exterior and tender interior make it an irresistible addition to any meal, bringing a taste of authentic Southern comfort to your table. Give this recipe a try, and I guarantee you’ll be frying up batches of this delectable cornbread again and again!
Have you made fried cornbread before, or is this your first time? I’d love to hear about your experience and how you serve it in the comments below! Don’t forget to follow Chef Maniac for more comforting and delicious recipes.
Leave a Reply