Made with a simple mix of buttermilk and cornmeal, these Fried Cornbread fritters are crispy on the outside and tender on the inside!
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The Lowdown of This Fried Cornbread
This fried cornbread recipe is my go-to when I crave Southern comfort. Made with a simple mix of buttermilk and cornmeal, these Fried Cornbread fritters are crispy on the outside and tender on the inside!
They’re the kind of treat that makes you wanna get up early just to enjoy them warm, straight out of the skillet, with a pat of butter melting on top. Dig in!
Ingredients To Make Fried Cornbread
- Cornmeal: The heart and soul of cornbread! I use all-purpose cornmeal for a less rustic bite.
- Self-Rising Flour: This adds a bit of lift, making your fried cornbread fritters slightly fluffy.
- Baking Powder: It works with the self-rising flour to give an extra rise.
- Kosher Salt: This balances the sweetness and adds flavor.
- Granulated Sugar: I personally like more sweetness in my fried cornbread, but you can tailor the amount however you like.
- Buttermilk: It adds a little tang as well as moisture and richness. wonderfully tender and rich in flavor.
- Egg: This binder holds all our ingredients together.
- Vegetable Oil: I love frying my cornbread fritters in this so they turn out super crispy.
How To Make Fried Cornbread
1
Add
the cornmeal, self-rising flour, baking powder, salt, and sugar to a large bowl.
2
Mix
the ingredients evenly with a fork, creating a dry mixture.
3
Add
the buttermilk and egg to a measuring cup.
4
Whisk together
the ingredients, combining them to create a wet mixture.
5
Pour
the wet mixture into the bowl of the dry ingredients.
6
Mix
until there are no more visible dry ingredients. This will look like a dough more than a batter.
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.
8
Cook
until golden brown, then flip carefully and cook an additional 2-3 minutes on the other side.
Fried Cornbread
Made with a simple mix of buttermilk and cornmeal, these Fried Cornbread fritters are crispy on the outside and tender on the inside!
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I’ll email this recipe to you, so you can come back to it later!
Servings: 15 pieces
Equipment
Ingredients
- 1 ยฝ cup cornmeal
- ยฝ cup self-rising flour
- 1 ยฝ teaspoon baking powder
- 1 ยฝ teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 cup buttermilk
- 1 large egg
- ยฝ 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 ยผ 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 ยผ cup to the skillet to continue cooking.
- Once all cooked, serve immediately as an appetizer or side.
Notes
- Skillet Temp is Key: To get that southern fried cornbread just right, it’s crucial to have your skillet at the perfect temperature. You want it hot enough to sizzle as the batter hits the pan, but not so hot that it smokes or burns the cakes. A medium heat usually does the trick, but if you’re unsure, test it with a small drop of batter.
- Keep ‘Em Small: When spooning your batter into the skillet, resist the urge to make super wide cakes. Smaller cornbread cakes not only cook more evenly but are also easier to flip without breaking. Think silver dollar pancakes – that’s about the size you’re aiming for.
- Let the Batter Rest: This might be tough when you’re eager to dig in, but giving your batter a lil’ rest time before cooking is a game-changer – about 10 minutes should do. This rest allows the cornmeal to properly absorb the liquids, leading to a more tender texture in your finished fritters.
- Don’t Overcrowd the Skillet: Give each cake its space to bask in the heat! I know it’s tempting to try and speed up the process by cooking as many cakes as possible at once, but overcrowding the skillet will drop the temperature and lead to uneven cooking.
- Drain Well: After each batch, take a moment to let your fried cornbread drain on a paper towel-lined plate. This simple step will wick away any excess oil, leaving you with a crisper, lighter texture. Plus, nobody wants overly greasy cornbread!
Nutrition
Calories: 157kcal | Carbohydrates: 16g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 297mg | Potassium: 81mg | Fiber: 2g | Sugar: 2g | Vitamin A: 42IU | Calcium: 45mg | Iron: 1mg
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Tips For Making The Best Fried Cornbread Fritters
- Skillet Temp is Key: To get that southern fried cornbread just right, it’s crucial to have your skillet at the perfect temperature. You want it 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.
- Keep ‘Em Small: When spooning your batter into the skillet, make sure you keep it small. 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 properly absorb the liquids, leading to a more tender texture.
- Don’t Overcrowd the Skillet: Overcrowding the skillet will drop the temperature and lead to uneven cooking.
- Drain Well: Drain your fried cornbread fritters on a paper towel-lined plate. This simple step will get rid of excess oil, leaving you with a crisper, lighter texture.
Recipe Substitutions & Additions
- Drizzle it up!: Add a drizzle of honey or maple syrup once they’re done. It’s the perfect blend of sweet and savory!
- Make Your Own Buttermilk: Just take a cup of regular milk and stir in a tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes then use.
- Bacon Grease for Extra Flavor: Use bacon grease instead of some of the vegetable oil for a real down-home flavor. It’ll give a smoky, rich taste.
- For Fluffier Cakes: Use self-rising cornmeal. It’s a simple switch that can make your fried cornbread lighter and more pillowy, similar to hoecakes.
- Add Some Cheese: Stir in some grated cheddar or pepper jack cheese to your batter for a gooey and melty twist.
What To Serve With This Fried Cornbread Recipe
- Classic Southern Feast: Pair it with fried pork chops, collard greens, classic baked beans and some velveeta mac and cheese!
- For Brunch Vibes: Serve ’em up with bacon quiche, candied bacon, and maybe some cheese grits.
- Southern Chili: A big bowl of spicy, meaty chili with a side of fried cornbread is comfort food heaven.
- Soup’s On: These cornbread cakes are great for dipping into chicken and dumplings, beef stew, or a spicy gumbo.
How To Store & Reheat Fried Cornbread
Once your cornbread cakes have cooled down, store them in an airtight container and add to the fridge. If you’ve got a bunch, layer them with parchment so they don’t stick.
To reheat, warm them up in a skillet over medium heat for a couple of minutes on each side or add to an air fryer to keep them crispy.
How Long Will Southern Fried Cornbread Last In The Fridge?
They’ll stay good for about 3 to 4 days.
Can I Freeze These Easy Fried Cornbread Patties?
For sure boos! Wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep well for about 2-3 months.
Frequently Asked Questions
Can I make this fried cornbread batter ahead?
Absolutely! You can whip up 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.
How do I know when it’s time to flip them over?
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.
Can I make these gluten-free?
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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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!