Fried Cornbread

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! 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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A plate full of fried cornbread topped with melted butter and more cornbread on a bowl in the background

Fried Cornbread Ingredients

  • Cornmeal: I use fine cornmeal so it isn’t so 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.
  • Granulated Sugar: You can skip the sugar if you want. It does help bring out the flavor of the corn however.
  • 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.
  • Egg: A room temp egg mixes easier, so if you think about it take out of the fridge 20-ish or so minutes before.
  • Vegetable Oil: You can use any neutral oil you like here. It should have a high smoke point since we are pan frying.
Overhead shot of the ingredients to make fried cornbread on a white surface

How To Make Fried Cornbread

Make the Batter

Cornmeal dry ingredients in a glass bowl on white countertop

Step 1: Add the cornmeal, self-rising flour, baking powder, salt, and sugar to a large bowl.

Cornbread dry ingredients in a glass bowl after being combined

Step 2: Mix the ingredients evenly with a fork, creating a dry mixture.

Buttermilk and egg in a glass measuring cup

Step 3: Add the buttermilk and egg to a measuring cup.

Liquid ingredients in a measuring cup whisked together

Step 4: Whisk together the ingredients, combining them to create a wet mixture.

Fried cornbread batter combined in the glass bowl on white countertop

Step 5: Pour the wet mixture into the bowl of the dry ingredients.

Completed fried cornbread batter in glass bowl

Step 6: Mix until there are no more visible dry ingredients. This will look like a dough more than a batter.

Fry the Cornbread

Cornbread batter being fried in a skillet

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.

Fried cornbread in a skillet

Step 8: Cook until golden brown, then flip carefully and cook an additional 2-3 minutes on the other side.

An overhead of fried cornbread on a white background

Fried Cornbread Recipe

This fried cornbread recipe is made with pantry staples in one bowl, then shallow pan-fried up crispy with a golden crust on the outside. Ready in about 20!
4.96 from 23 votes
Prep Time 5 minutes
Cook Time 20 minutes
0 minutes
Total Time 25 minutes
Course: Bread
Servings: 15 pieces

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

Storage: Once your cornbread cakes have cooled down, store them in an airtight container and add to the fridge. They’ll stay good for about 3 to 4 days. 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.
Freezer: Wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep well for about 2-3 months.

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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Recipe Tips

  1. Skillet Temp is Key: To get your fried cornbread extra crispy, it’s a must to get your pan ready. 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 first so you don’t end up ruining a batch.
  2. Keep them 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.
  3. 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.
  4. Don’t Overcrowd the Skillet: Overcrowding the skillet is the biggest issues I see when people make the recipe. It won’t give you the crispy outside you want, instead it kind of steams the cornbread.
  5. Let Rest after Frying: After your done frying the cornbread 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.

Recipe Substitutions & Additions

  • Drizzle Options: Add a drizzle of honey or maple syrup once they’re done. It’s the perfect blend of sweet and savory!
  • 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 Cheese: Stir in some grated cheddar or pepper jack cheese to your batter for a gooey and melty twist.
A stack of fried cornbread on parchment paper and a bowl of cornbread in the background

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Serving Ideas

Overhead shot of a white plate full of fried cornbread topped with melted butter

Recipe help

Can I make this fried cornbread batter ahead?

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.

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.

Closeup of golden fried cornbread with more cornbread around it

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Filed Under:  Cornbread, Stovetop

Comments

  1. 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!

    1. 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.

  2. 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.

  3. 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.

4.96 from 23 votes (10 ratings without comment)

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