Fried Cornbread is a simple, crispy, and comforting Southern-style side dish made with cornmeal and a few basic ingredients. The outside becomes beautifully golden and crisp while the inside stays tender and flavorful. Serve it hot alongside beans, greens, soups, stews, or your favorite hearty meal.
Ingredients
- 2 cups yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- ½ cup water, plus more if needed
- 1 large egg
- 2 tablespoons finely chopped onion, optional
- Vegetable oil or bacon grease, for frying
Instructions
1. Prepare the Batter
In a large bowl, combine the cornmeal, flour, baking powder, salt, and black pepper.
Add the buttermilk, water, and egg. Stir until everything is combined and a thick but spoonable batter forms. If the batter seems too dry, add a little more water, one tablespoon at a time.
Fold in the chopped onion if using.
2. Heat the Oil
Pour enough vegetable oil or bacon grease into a heavy skillet to generously coat the bottom.
Heat over medium heat until the oil is hot but not smoking.
3. Fry the Cornbread
Carefully drop spoonfuls of batter into the hot oil, leaving space between each piece. Gently flatten each mound with the back of a spoon to form small patties.
Fry for about 2–3 minutes per side, or until golden brown and crispy.
4. Drain
Transfer the fried cornbread to a plate lined with paper towels or place it on a wire rack to drain excess oil.
Continue frying the remaining batter in batches.
5. Serve
Serve the fried cornbread hot and fresh. It is especially delicious with beans, collard greens, chili, vegetable soup, fried chicken, or a hearty stew.
Tips for the Best Fried Cornbread
- Keep the oil at a steady medium temperature so the cornbread cooks through without burning.
- Don’t make the patties too thick, or the centers may take longer to cook.
- Bacon grease adds a traditional savory flavor, while vegetable oil keeps the recipe simple.
- Let excess batter drip off the spoon before adding it to the skillet.
- Fry in batches to prevent the skillet temperature from dropping too much.
- Serve immediately for the crispiest texture.
Easy Variations
Add finely chopped jalapeño for a little heat, shredded cheddar cheese for extra richness, or fresh corn kernels for additional sweetness and texture.
You can also add a pinch of garlic powder or a little chopped green onion for extra flavor.
Storage
Store leftover fried cornbread in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet, oven, or air fryer to help bring back its crisp exterior.