Fried cornbread is a Southern dinner staple. Cornbread that’s fluffy and soft in the center but crispy on the outside is not only traditional but hard to stop eating.
In the heart of the South, there’s a beloved culinary creation that satisfies both the stomach and the soul – fried cornbread. This delight of crispy edges and soft, buttery interiors is a true southern staple, evoking memories of Sunday dinners and family gatherings. Whether enjoyed on its own as a savory snack or as a delicious side to complement a hearty meal, fried cornbread encapsulates the essence of Southern cuisine.
With each bite, you can taste the rich history and traditions that have shaped this iconic dish. Passed down through generations, the recipe for fried cornbread has remained largely unchanged, a testament to its timeless and enduring appeal. The crackle of the hot skillet, the subtle hint of sweetness, and the irresistible golden crust all come together to create an unforgettable meal.
Discover why this humble yet cherished dish has earned its place as a pillar of Southern cooking.
How To Make Fried Cornbread
Ingredients needed
- All-purpose flour
- Yellow cornmeal
- Buttermilk
- Egg
- Baking powder
- Salt
- Granulated sugar
- Vegetable oil
Tips, where things can go wrong in the recipe
You are not making hushpuppies so there’s no need for the fried cornbread to be swimming in oil. You want just enough oil to coat the bottom of the pan and you do not want it too hot. If you’re using a temperature aim no higher than 300F. You want the cornbread to be golden brown but cooked through the center.
To add, it’s very likely you’ll cook these on the stove top. You’ll need a little experience for this recipe. When the oil is starting to get too hot you’ll need to drop the temperature of the eye to let it cool then raise it back up when it’s gotten too cold.
Making the fried cornbread recipe
- In a bowl, whisk the egg with the buttermilk. Separately, combine the flour, cornmeal, sugar, baking powder and salt. Combine the dry and wet until a dough forms.
- Heat a frying pan to medium heat with oil just covering the bottom of the pan. Drop a little of the batter in to see if its frying. It should sizzle very gently. Give each cornbread at least an inch from the other one.
- Add dollops of the batter into the oil and when you notice the edges getting golden flip the cornbread oven and press it down with a spatula. Allow to finish cooking through the middle and making the opposite side golden before removing.
- Allow to cool for a minute before serving and enjoy.
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Fried Cornbread
Ingredients
- 1.5 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoon granulated sugar
- 1.5 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- vegetable oil for frying
Instructions
- In a bowl, whisk the egg with the buttermilk. Separately, combine the flour, cornmeal, sugar, baking powder and salt. Combine the dry and wet until a dough forms.
- Heat a frying pan to medium heat with oil just covering the bottom of the pan. Drop a little of the batter in to see if its frying. It should sizzle very gently. Give each cornbread at least an inch from the other one.
- Add dollops of the batter into the oil and when you notice the edges getting golden flip the cornbread oven and press it down with a spatula. Allow to finish cooking through the middle and making the opposite side golden before removing.
- Allow to cool for a minute before serving and enjoy.