The Ultimate Southern Fried Cornbread Recipe – Crispy, Golden & Full of Flavor

 

There’s something magical about the first bite of crispy, golden Fried Cornbread — that satisfying crunch followed by a soft, warm center packed with rich corn flavor. It’s comfort food at its finest, straight from the heart of the American South. Whether served with collard greens, beans, or simply drizzled with honey, this humble side dish is a star on its own.

In this post, we’ll take you through how to make fried cornbread from scratch — with all the pro tips, substitutions, and serving ideas you need to recreate this southern classic perfectly at home.

 

 Ingredients for the Best Fried Cornbread

Yield: 8–10 small patties | Prep time: 10 minutes | Cook time: 15 minutes

• 1 cup yellow cornmeal (medium or fine grind)
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon sugar (optional, but enhances flavor)
• 1 cup buttermilk (see note for substitute)
• 1 large egg, beaten
• 2 tablespoons melted butter or bacon grease
• Vegetable oil for frying (canola, peanut, or corn oil work well)

 How to Make Fried Cornbread – Step-by-Step

1. Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

2. Add the Wet Ingredients

In a separate bowl, combine buttermilk, beaten egg, and melted butter. Pour this mixture into the dry ingredients and gently stir until just combined. The batter should be thick but scoopable. Let it rest for 5 minutes.

Tip: Don’t overmix — this can make your cornbread tough instead of tender.

3. Heat the Oil

In a cast iron skillet or heavy-bottomed frying pan, heat about ½ inch of oil over medium heat. The oil is ready when a small drop of batter sizzles immediately upon contact.

4. Fry the Cornbread

Drop large spoonfuls (about 2 tablespoons each) of batter into the hot oil. Flatten slightly with the back of the spoon for even cooking.

• Fry for 2–3 minutes per side until golden brown and crisp.
• Transfer to a paper towel-lined plate to drain excess oil.

 Serving Suggestions

Fried cornbread is incredibly versatile. Try serving it:

• With collard greens or black-eyed peas
• Alongside fried chicken or catfish
• As a breakfast side with eggs and sausage
• Topped with honey butter or maple syrup for a sweet twist

 Variations You’ll Love

• Spicy Kick: Add chopped jalapeños or red pepper flakes to the batter.
• Cheesy: Stir in shredded cheddar or crumbled feta for extra richness.
• Savory Southern: Replace buttermilk with leftover bacon grease or lard for deeper flavor.

 No Buttermilk? No Problem!

If you don’t have buttermilk, make a quick substitute:

• Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice.
• Let it sit for 5–10 minutes before using.

 Pro Tips for Perfect Fried Cornbread

• Use cast iron: It heats evenly and gives that beautiful golden crust.
• Don’t overcrowd the pan: Fry in batches so the temperature stays consistent.
• Rest the batter: A short rest allows the cornmeal to hydrate, improving texture.

 Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or air fryer at 350°F for 5–7 minutes to keep it crispy.

Avoid microwaving — it softens the crust and makes it soggy.

 Nutrition Facts (per piece, approximate):

• Calories: 130
• Fat: 7g
• Carbs: 15g
• Protein: 2g
• Fiber: 1g

 Final Thoughts

Fried Cornbread is a timeless southern favorite — crispy on the outside, fluffy on the inside, and endlessly customizable. Whether you’re serving it with a hearty stew, spicy greens, or just snacking on it warm with honey, this recipe is sure to become a go-to in your kitchen.

If you try this recipe, let us know in the comments how it turned out! And if you’re a fan of Southern cooking, don’t miss our recipes for Buttermilk Biscuits, Sweet Potato Pie, and Homemade Pimento Cheese.