Fried Cornbread

Fried cornbread is a beloved Southern staple that carries with it the warmth of home-cooked meals and a rich tradition. Pan fried to perfection with crispy edges and a tender interior, this is more than just a side—this easy recipe brings comfort and flavor to any meal. Whether served alongside Sunday dinner, a bowl of chili, or as a breakfast treat, everyone will want a piece of this!

When my mom made old-fashioned fried cornbread, I would often assume we were having pancakes! Only to bite into the cakes and taste the comfort of savory Southern cornbread. Sometimes she would make these on the sweet side by adding more sugar, but a lot of times we ate them savory and as a bread side dish with our meal. These are fluffier than a hoe cake and simple to make.

The recipe is so easy to switch up to suit your taste. You can even use Jiffy mix if you like. Just keep on reading for the details on how to use Jiffy, if that’s your wish.

Key Ingredients

• Cornbread
• Self-Rising Flour
• Buttermilk
• Egg
• Salt
• Sweetener or Sugar
• Butter or oil

What Type of Cornmeal to Use

You can use yellow or white cornmeal, yellow is the more common choice. Yellow cornmeal gives a classic, slightly sweet cornbread with a rich corn flavor. It’s typically preferred in Southern-style cornbread.

Stone-ground cornmeal is often preferred for fried cornbread because it retains more of the corn’s natural oils and flavors, providing a richer, more authentic taste. I love stone-ground grits, but I don’t often need stone-ground for my cornbread. The decision here is a matter of preference. Medium-ground works just fine in the recipe.

Self Rising Flour

Self-rising flour provides a quick and consistent rise when frying. This helps the cornbread puff up slightly, creating a light, tender interior while still maintaining a crispy exterior. Since fried cornbread patties are cooked quickly in a skillet, the leavening agent in self-rising flour reacts promptly to the heat, ensuring your cornbread is fluffy instead of dense.

I don’t using self-rising flour in my standard baked cornbread because the rise and texture is easier to manage since it’s baked over a longer period.

How to Make Fried Cornbread

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Preheat a skillet at medium heat on the stove.
2. Add cornmeal, flour, salt, baking powder, and sweetener or sugar to a large mixing bowl and stir to combine.
3. Add in buttermilk and a beaten egg. Stir to combine.
4. Add butter or oil to the pan when hot and allow the butter to melt.
5. Drizzle batter into the pan to create a cake/patty.
6. Let the cornbread cook until the edges are golden and crispy and bubbles form in the batter before flipping. This usually takes about 2-3 minutes per side, depending on the heat. Flip and cook for a couple of minutes until the batter is cooked through.
7. Remove the cake from the pan and set it aside. Continue to cook more fried cornbread until the batter is gone.

Buttermilk

Buttermilk is a classic ingredient and I always add it to my cornbread. It has a tangy flavor that adds depth to the cornbread. This slight acidity balances the sweetness of the cornmeal. The acidity also helps break down gluten in the flour and adds moisture, leading to a more tender and moist crumb. This is super important for cornbread, which can sometimes be dry or crumbly.

You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.

What Type of Pan to Use

It’s always a cast iron skillet for me. I use my 10 inch cast iron that can be found here because I like to make these medium-sized and one at a time. I could use my 12 inch pan to make more than one at a time if I wanted.

It’s often considered the best option for making cornbread because it retains heat very well and creates a beautifully crisp, golden crust. Cast iron has the ability to maintain a steady temperature that ensures that the cornbread cooks evenly, reducing the risk of burning or uneven browning.

You can also use a griddle, stainless steel frying pan, or standard frying pan. Keep in mind this may alter the texture.

Sweet or Savory

When it comes to cornbread there is always the debate on whether or not to put sugar in it. Some will even separate North and South preferences here. Do what you want. If you are looking to serve these for a sweet breakfast or brunch, go ahead and add in sweetener and sugar. You will likely need at least 1/2 cup to do it justice.

If you want to keep them savory, do that. I use 1 tablespoon of sweetener in the recipe simply for balance. It does not make these sweet, at all.

Tips on How to Get the Cakes Crispy

• You have to use a hot pan. This is why a cast iron skillet is praised in a dish like this. If the oil isn’t hot enough, the cornbread will absorb more oil instead of frying quickly, resulting in a soggy texture rather than a crispy one. Make sure the oil or butter is hot before adding the batter.
• Most nonstick pans won’t work great with this recipe (for crisp texture).
• Don’t overcrowd the pan. Frying too many pieces at once lowers the oil temperature, causing the cornbread to steam rather than fry, resulting in a soggy texture.
• Flipping the cornbread too early can cause it to break apart and not develop a proper crust. Let the cornbread cook until the edges are golden and crispy before flipping. This usually takes about 2-3 minutes per side, depending on the heat.

How to Make it Using Jiffy Mix

Use 2 boxes of Jiffy mix, 1 cup of buttermilk, and 1 egg. Follow the remaining instructions listed in this recipe.

Add-in Ideas and Toppings

• Bacon Fat/Grease
• Corn Kernels
• Cheese
• Jalapenos
• Bell Peppers
• Jelly or Jam
• Honey
• Maple Syrup
• Garlic Herb Butter
• Powdered Sugar
• Fresh Berries

How to Store

You can store it covered and sealed at room temperature on the counter for up to 2 days. It will last in the fridge (covered) for 3-4 days.

How to Reheat

The microwave is the quickest way to reheat, but it will soften the cornbread and may make it slightly soggy. My favorite way to reheat is back on the stove at medium heat for a few minutes until warm. That way they keep the same texture.

You can also use the oven or air fryer at 350 degrees until warm.

Freezer Tips

You can freeze leftovers tightly covered and sealed for 2-3 months. Defrost in the fridge overnight.

Pair With These Recipes

Creamy White Chicken Chili
Smothered Turkey Wings
Slow Cooker Crockpot Oxtail
Cajun Seafood Gumbo

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