Crispy Fried Cornbread Recipe
If you’re craving a crunchy, golden treat that brings Southern comfort to your table, look no further than Crispy Fried Cornbread. This irresistible side dish transforms simple pantry staples into magical little patties with a hearty corn flavor, an audibly crisp crust, and a warm, tender center. Whether you’re serving them alongside a bowl of chili, a plate of fried chicken, or just sneaking one hot from the skillet with a drizzle of honey, Crispy Fried Cornbread is the kind of recipe you’ll reach for again and again when you want something both nostalgic and undeniably delicious.
Ingredients You’ll Need
The magic of Crispy Fried Cornbread lies in its simplicity—each ingredient plays an essential role, from lending structure and flavor to ensuring a shatteringly crisp finish. Gather up these basics, and you’ll be well on your way to golden perfection.
- Cornmeal: The star of the show, cornmeal gives these patties their signature texture and unmistakable corn flavor; fine or medium grind both work, but a coarser grind adds extra crunch.
- All-purpose flour: A touch of flour helps hold the patties together and gives them a tender bite.
- Baking powder: Adds just the right amount of lift for a light, not dense, interior.
- Baking soda: Works with the buttermilk to create a subtle tang and a touch more rise.
- Salt: Brings out all the flavors and keeps the cornbread from tasting flat.
- Sugar (optional): Adds a hint of sweetness that’s totally up to your personal preference—go with or without!
- Buttermilk: Provides moisture and a classic Southern tang; it keeps the cornbread tender and flavorful.
- Egg: Binds the ingredients and ensures each patty holds together beautifully when frying.
- Melted butter or bacon grease: Infuses the batter with rich flavor; bacon grease adds a smoky depth if you have it.
- Vegetable oil: For frying—the high smoke point ensures your cornbread gets perfectly crisp and golden without burning.
How to Make Crispy Fried Cornbread
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using). This ensures everything is evenly distributed, so you get consistent flavor in every bite of your Crispy Fried Cornbread. Mixing the dry ingredients first also helps prevent overworking the batter later, which is key for tender patties.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, and melted butter or bacon grease until fully combined. This step is where the real richness comes in—don’t skip the bacon grease if you want a truly classic flavor! Make sure your melted butter isn’t piping hot, as you don’t want to scramble the egg.
Step 3: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients. Stir gently, just until everything comes together and you see no more streaks of flour. Be careful not to overmix—the batter should be thick but not tough, which helps keep your Crispy Fried Cornbread light inside yet crisp outside.
Step 4: Fry the Cornbread Patties
Heat a few tablespoons of vegetable oil in a cast iron skillet or heavy-bottomed pan over medium heat. Once the oil shimmers, drop the batter by heaping spoonfuls, spacing them out so they don’t touch. Use the back of the spoon to gently flatten each mound into a patty. Fry for 2 to 3 minutes per side, flipping when the edges look golden and crisp. Work in batches, adding more oil as needed to keep things sizzling. Each patty should come out gorgeously golden and satisfyingly crunchy.
Step 5: Drain and Serve
Once fried, transfer your Crispy Fried Cornbread to a plate lined with paper towels to drain off any excess oil. This keeps them from getting soggy and ensures every bite is as crisp as possible. Serve immediately while they’re hot and at their peak of crispy perfection.
How to Serve Crispy Fried Cornbread
Garnishes
A little extra flourish goes a long way! Top your Crispy Fried Cornbread with a pat of butter that melts into the nooks and crannies, a drizzle of honey for a sweet contrast, or even a sprinkle of flaky sea salt for a sophisticated finish. Fresh herbs like chopped chives or parsley can also add a pop of color and freshness.
Side Dishes
This cornbread is incredibly versatile and begs for good company. Serve it alongside a steaming bowl of chili, a hearty stew, or your favorite Southern-style greens. It also shines with fried chicken, barbecue, or as an accompaniment to a simple salad for a lighter meal. The crispy texture holds up beautifully to saucy mains and makes every plate a little more special.
Creative Ways to Present
For a fun twist, cut your Crispy Fried Cornbread into smaller pieces and serve them as appetizers with a spicy dipping sauce or flavored butter. Stack a few patties with pulled pork and slaw for a memorable slider, or use them as a base for poached eggs at brunch. The possibilities are endless, and these patties are sturdy enough to hold up to all kinds of creative toppings and fillings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Crispy Fried Cornbread, let the patties cool completely before transferring to an airtight container. They’ll keep in the refrigerator for up to 3 days, and make for a quick, delicious snack or side whenever you need a little comfort food pick-me-up.
Freezing
To freeze, arrange the cooled patties in a single layer on a baking sheet and pop them in the freezer until firm. Once frozen, transfer them to a freezer bag or container. They’ll keep well for up to two months. This method prevents them from sticking together and makes it easy to grab just one or two when a craving hits.
Reheating
To bring your Crispy Fried Cornbread back to life, reheat in a 350°F oven for 8 to 10 minutes, or until heated through and crisp again. Avoid the microwave if possible, as it tends to soften the crust. For extra crispiness, you can also reheat them in a dry skillet over medium heat for a couple of minutes per side.
FAQs
Can I use a different type Side Dish
Absolutely! While vegetable oil is classic for frying Crispy Fried Cornbread thanks to its high smoke point, you can also use canola, peanut, or even sunflower oil. Just avoid oils with strong flavors, like olive oil, as they can overpower the cornbread’s natural taste.
Is buttermilk necessary, or can I substitute something else?
Buttermilk adds a lovely tang and helps with the cornbread’s tender texture, but if you’re out, you can easily make a substitute. Stir 1 tablespoon of lemon juice or vinegar into 1 cup of milk and let it sit for a few minutes to curdle before using in the recipe.
Can I make Crispy Fried Cornbread gluten-free?
Yes! Swap the all-purpose flour for your favorite gluten-free flour blend. The texture might be a little different, but with the cornmeal as the main ingredient, you’ll still get plenty of crunch and authentic flavor.
What’s the best way to keep fried cornbread crispy for a party?
After frying, keep the patties warm in a 200°F oven on a wire rack set over a baking sheet. This allows air to circulate and keeps the Crispy Fried Cornbread from getting soggy, so your guests can enjoy every bite at its best.
Can I add mix-ins like cheese or jalapeños?
Definitely! Stir in a handful of shredded cheddar, chopped scallions, or diced jalapeños to the batter for extra flavor and a fun twist. Just don’t overload the batter, so you keep that signature crispy-on-the-outside, tender-on-the-inside texture.
Final Thoughts
There’s nothing quite like the first bite of warm, golden Crispy Fried Cornbread—crunchy on the outside, soft and flavorful within. Whether you’re new to Southern cooking or already a fan, I hope you’ll give this recipe a try and make it your own. Don’t be surprised if it quickly becomes a staple at your table!
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Crispy Fried Cornbread Recipe
- Total Time: 25 minutes
- Yield: 8 patties 1x
- Diet: Non-Vegetarian
Description
Crispy Fried Cornbread patties are a Southern American classic made with a simple batter of cornmeal, flour, and buttermilk, fried to golden perfection for a crunchy exterior and soft interior. Perfect as a side dish or snack, these cornbread cakes pair wonderfully with honey, butter, or hearty soups and stews.
Ingredients
Dry Ingredients
- 1 cup cornmeal (fine or medium grind)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or bacon grease (plus more for frying)
- Vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using) until well combined.
- Combine Wet Ingredients: In a separate bowl, thoroughly whisk the buttermilk, egg, and melted butter or bacon grease until fully blended.
- Make Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Heat Oil: Warm a few tablespoons of vegetable oil in a cast iron skillet or heavy-bottomed pan over medium heat until shimmering hot.
- Fry Patties: Drop heaping spoonfuls of batter into the skillet and gently flatten each into a patty shape. Fry each side for 2–3 minutes until golden brown and crispy.
- Drain and Repeat: Remove cooked patties and drain on paper towels. Add more oil as needed and repeat with remaining batter.
- Serve: Serve the fried cornbread hot with honey, butter, or as an accompaniment to soups and stews for the best experience.
Notes
- For extra crunch, use a coarser cornmeal or incorporate a tablespoon of corn grits into the batter.
- These cornbread patties are best enjoyed immediately while hot and crispy.
- You can keep the cooked patties warm in a low oven if preparing in batches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 patty
- Calories: 170
- Sugar: 2g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
