Fried Cornbread

5 from 17 votes

This fried cornbread recipe is so easy and is great for serving along side other Southern classics. The crusty outside and soft inside are amazing y'all!

Prep Time5

Cook Time20

Total Time25

Course: Bread

Cuisine: American

Servings: pieces

Calories: 157kcal

Author: Jocelyn Delk Adams

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

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