Name: Fried Cornbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 cup yellow cornmeal; ½ cup all-purpose flour (or coconut flour for a gluten-free option); 1 teaspoon baking powder; 1 tablespoon sugar (optional); 1 cup buttermilk (or regular milk); 1 large egg; ½ cup water (as needed for consistency); ½ teaspoon black pepper (optional); ½ cup chopped green onions or jalapeños (optional); Oil for frying

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Fried cornbread is a delicious Southern classic that offers a crispy, golden exterior with a soft, warm interior. Perfectly paired with honey or alongside your favorite soups and stews, this dish is simple to make and sure to please the crowd. Whether you're enjoying it as a savory snack or serving it at a family gathering, fried cornbread brings a comforting flavor to the table.

Fried Cornbread

Ingredients

1 cup yellow cornmeal

½ cup all-purpose flour (or coconut flour for a gluten-free option)

1 teaspoon baking powder

1 tablespoon sugar (optional)

1 cup buttermilk (or regular milk)

1 large egg

½ cup water (as needed for consistency)

½ teaspoon black pepper (optional)

½ cup chopped green onions or jalapeños (optional)

Oil for frying

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Batter: In a bowl, I mix together the cornmeal, flour, baking powder, sugar (if using), and black pepper. Then, I add the buttermilk, egg, and water, stirring until the batter is smooth. If I want an extra kick, I fold in the chopped green onions or jalapeños at this stage.

Heat the Oil: In a skillet, I heat about ½ inch of oil over medium heat. I like to make sure the oil is hot enough so that the cornbread fries evenly and crisps up perfectly.

Fry the Cornbread: I drop spoonfuls of the batter into the hot oil, frying each piece until golden brown (about 2-3 minutes per side). Once cooked, I place the cornbread on a paper towel to drain any excess oil.

Serve Warm: Finally, I serve the fried cornbread warm. It's amazing with honey, butter, or as a side dish to soups and stews.

Servings and Timing

This recipe makes about 8-10 pieces of fried cornbread. The preparation time is approximately 10 minutes, and cooking time is around 15 minutes (2-3 minutes per side for each piece). Overall, it takes about 25 minutes to make this tasty dish from start to finish.

Variations

Gluten-Free Option: Substitute the all-purpose flour with coconut flour for a gluten-free version of this cornbread.

Spicy Kick: Add more jalapeños or even a bit of cayenne pepper to bring some heat to the recipe.

Sweet Version: If I want a sweeter cornbread, I can increase the amount of sugar or drizzle honey over the cornbread once it’s cooked.

Herb-Infused: You can also add fresh herbs like thyme or rosemary for a savory twist.

Storage/Reheating

I love that fried cornbread can be easily stored. To store any leftovers, I let them cool to room temperature and then place them in an airtight container. It stays fresh for 2-3 days at room temperature, or I can store them in the fridge for up to a week. When I’m ready to eat them again, I reheat the cornbread in a skillet or the oven to restore its crispiness. If I’m in a hurry, I also reheat it in the microwave, though it won’t have the same crispy texture.

FAQs

How do I make the cornbread crispier?

To make the cornbread crispier, I recommend making sure the oil is hot enough before adding the batter. A medium heat works best to achieve that perfect golden-brown crunch.

Can I freeze fried cornbread?

Yes, I can freeze fried cornbread! After cooling it completely, I wrap the pieces tightly in plastic wrap or aluminum foil and store them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, I bake them in the oven to restore their crunch.

What can I serve with fried cornbread?

Fried cornbread is incredibly versatile. I love serving it with honey for a sweet touch or alongside chili, soups, stews, or barbecued meats. It also pairs well with greens or any Southern-style dish.

Can I make this cornbread without buttermilk?

If I don’t have buttermilk, I can use regular milk. Alternatively, I can mix 1 tablespoon of lemon juice or vinegar with a cup of milk and let it sit for a few minutes to create a buttermilk substitute.

Can I use a different type of flour?

Yes, I can use coconut flour or another gluten-free flour if I prefer. However, since coconut flour absorbs more liquid, I’d need to adjust the amount of liquid in the recipe.

Conclusion

Fried cornbread is a simple yet delicious dish that can be made in under 30 minutes. It’s crispy on the outside, soft on the inside, and can be easily customized with different add-ins. Whether I enjoy it as a snack or serve it as a side dish, it’s sure to be a hit every time. This recipe is perfect for when I want something comforting and tasty without a lot of fuss.

Recipe:

Fried Cornbread

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Author: Cheryl
Total Time: 25 minutes
Yield: 8-10 pieces
Diet: Vegetarian

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Description

Fried cornbread is a delicious Southern classic with a crispy, golden exterior and a soft, warm interior. Perfect with honey, soups, or stews.

Instructions

In a bowl, mix together the cornmeal, flour, baking powder, sugar (if using), and black pepper.
Add the buttermilk, egg, and water, stirring until the batter is smooth. Optionally fold in chopped green onions or jalapeños.
Heat about ½ inch of oil in a skillet over medium heat until hot enough for frying.
Spoon batter into the hot oil, frying each piece until golden brown (about 2-3 minutes per side). Drain on paper towels.
Serve warm with honey, butter, or as a side to soups and stews.