Here’s a delicious recipe for Crispy Fried Cornbread—golden on the outside, tender on the inside, and perfect as a side for soups, chili, or barbecue.
Ingredients
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1 cup cornmeal
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1/2 cup all-purpose flour
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1 tbsp sugar (optional)
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 cup buttermilk
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1 large egg
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2–3 tbsp melted butter or oil
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Oil for frying (vegetable, canola, or peanut oil)
Instructions
1. Make the batter:
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In a bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
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In another bowl, whisk together buttermilk, egg, and melted butter.
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Pour wet ingredients into dry ingredients and stir until just combined. The batter should be thick but pourable.
2. Heat the oil:
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Heat 1/4–1/2 inch of oil in a large skillet over medium heat. Test by dropping a small amount of batter in—if it sizzles, it’s ready.
3. Fry the cornbread:
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Spoon batter into the hot oil (about 2–3 tbsp per piece) and gently flatten with a spatula.
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Fry 2–3 minutes per side, until golden brown and crispy.
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Transfer to a paper towel-lined plate to drain excess oil.
4. Serve:
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Serve warm with butter, honey, or alongside soups, stews, or chili.
Tips
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Don’t overcrowd the skillet; fry in batches for even cooking.
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Keep oil at medium heat—too hot and the outside will burn before the inside cooks.
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For extra flavor, add corn kernels, diced jalapeños, or shredded cheese to the batter.
If you want, I can also give a baked-to-fry version that’s slightly healthier but still crispy on the outside, perfect if you want less oil without sacrificing texture.
Do you want me to do that?
