My generational fried cornbread recipe is made with simple ingredients: cornmeal, self-rising flour, salt, an egg to bind it all, a few other staples, and, of course, buttermilk! Like Southern hoe cakes, I shallow pan-fry to get a crispy, crusty outside and tender inside. Serve a pile with a pot of pinto beans and get your whole life.
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Fried Cornbread Ingredient Notes
- Fine Cornmeal: It isn’t as gritty and has a better mouthfeel.
- Self-Rising Flour: None around? Add 3/4 tsp of baking powder and a pinch of salt to a 1/2 cup of all-purpose flour to make your own.
- Baking Powder: Check the expiration date so these rise well.
- Kosher Salt: If you only have table salt, you want to reduce the salt in this recipe to about 1 teaspoon. If you’re planning to eat the fried cornbread plain, you could even bump it to 1¼ teaspoons table salt if you’re a salt-forward type. But I’d start with 1 teaspoon and taste after your first batch. You can always sprinkle a little flaky salt on top if it needs a boost.
- Buttermilk: Make your own DIY version by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using.
- Vegetable Oil: You can use any neutral oil you like here. It should have a high smoke point since we are pan frying.
How To Make Fried Cornbread
Make the Batter
Step 1: Add the cornmeal, self-rising flour, baking powder, salt, and sugar to a large bowl.
Step 2: Mix the ingredients evenly with a fork, creating a dry mixture.
Step 3: Add the buttermilk and egg to a measuring cup.
Step 4: Whisk together the ingredients, combining them to create a wet mixture.
Step 5: Pour the wet mixture into the bowl of the dry ingredients.
Step 6: Mix until there are no more visible dry ingredients. This will look like a dough more than a batter.
Fry the Cornbread
Step 7: Add vegetable oil to a skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch.
Step 8: Cook until golden brown, then flip carefully and cook an additional 2-3 minutes on the other side.
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Fried Cornbread Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 ½ cup cornmeal
- ½ cup self-rising flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil divided
Instructions
- In a large bowl, combine the cornmeal, self-rising flour, baking powder, salt, and sugar and mix evenly with a fork.
- In a measuring cup, add buttermilk and egg and mix to combine. Pour wet mixture into bowl of the dry ingredients and mix until there are no more visible dry ingredients. This will look like a dough more than a batter.
- Add first ¼ cup vegetable oil to 10-inch skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch. Cook until golden brown, about 2-3 minutes, then flip carefully and cook an additional 2-3 minutes on the other side.
- Remove from oil and drain on a paper towel-lined plate, while cooking remaining cornbread. About halfway through the batches, you will need to add the remaining ¼ cup to the skillet to continue cooking.
- Once all cooked, serve immediately as an appetizer or side.
Notes
Nutrition
Recipe Tips
- Skillet Temp is Key: To get your fried cornbread extra crispy, you want the skillet hot enough to sizzle as the batter hits the pan, but not so hot that it smokes or burns the batter. Test it with a small drop of batter first so you don’t end up ruining a batch.
- Keep them Small: When spooning your batter into the skillet, think silver dollar pancakes – that’s about the size you’re aiming for so they cook evenly without breaking when you flip.
- Let the Batter Rest: A 10 minute rest allows the cornmeal to soak up liquids puffing them up a little so you get a moisture, tender inside.
- Don’t Overcrowd the Skillet: Overcrowding won’t give you the crispy outside you want. Instead it kind of steams the cornbread.
- Let Rest after Frying: Place it on a paper towel-lined plate. This will get rid of extra oil and helps the crispy edges and top stay crispy instead of oil soaked. A wire rack also works.
Serving Ideas
- Classic Southern Meal: Pair it with fried pork chops, collard greens, classic baked beans and some velveeta mac and cheese!
- For Brunch: Serve them up with bacon quiche, candied bacon, and some cheese grits.
- Southern Chili: A big bowl of meaty chili with a side of fried cornbread is comfort food heaven.
- Soups: These cornbread cakes are great for dipping into chicken and dumplings, beef stew, or a spicy gumbo.
Recipe help
Absolutely! You can make the batter a day ahead and store it in the fridge, tightly covered. Just give it a good stir before you start frying, as some separation might occur.
Look for the edges to become golden brown and crispy, and for bubbles to form on the top surface. This is usually a good sign that it’s time to flip.
Yep you can boos! You can make these gluten-free by swapping out the self-rising flour with your favorite gluten-free flour blend. Just remember to add a gluten-free baking powder to keep that rise.
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I don’t have an cast iron skillet can I use my griddle or regular non stick skillet
Oh absolutely. Enjoy.
I have been trying to find a recipe and instructions for fried cornbread like I had as a child. My Big Mama used to make what she called “lacey fried cornbread” where the edges were “lacey” and very crispy. I miss her cooking so much , and while I consider myself a good cook, I have never been able to make them like she did. I see yours look amazing but are a bit thicker,(which is how mine usually come out). Is this simply a matter of adding more liquid to get the crispy edges? Do I not have the oil hot enough? Have you made it that way? Any suggestions? Thanks!
I would actually thin out the batter a bit more if you want them fried thinner and definitely make sure the oil is hot but not too hot so they burn.
These are absolutely delicious! Don’t skip slathering one in butter.
Thanks Deb!!
What if I don’t have self rising flour. Is there a way to use regular flour? I love corn bread and these look amazing.
I know an acquaintance of yours. Amanda Knittel Herman.
Thank you for the tip to make buttermilk. I added vinegar and it made the cakes so much better than milk like I used to make them. Great recipe and images were a great help.
You’re so welcome!