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!
Servings 5 servings
Calories 251kcal
Ingredients
- 1 cup cornmeal I used yellow cornmeal.
- 1 cup self-rising flour
- 2 teaspoons baking powder Optional for fluffy cornbread.
- 1 teaspoon salt
- 1 tablespoon sugar or sweetener
- 1 cup buttermilk
- 1 egg Beaten.
- butter or oil for frying I used 1 teaspoon of butter for each piece of cornbread.
Instructions
- Preheat a skillet (I used a 10 inch, a 12 inch is great for cooking more than 1 patty at a time) at medium heat on the stove.
- Add all of the dry ingredients to a large mixing bowl and stir to combine.1 cup cornmeal, 1 cup self-rising flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon sugar or sweetener
- Add in the buttermilk and beaten egg. Stir to combine, but do not overmix. Over-mixing will result in dense texture.1 cup buttermilk, 1 egg
- Add butter or oil to the pan when hot and allow the butter to melt.
- Drizzle batter into the pan to create a cake/patty. I made these using ½ cup of batter each for medium sized cakes. ¼ cup of batter will produce small cakes.
- 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.
- Remove the cake from the pan and set it aside. Continue to cook more fried cornbread until the batter is gone.
Notes
Makes 5 medium-large cornbread cakes or 10 small ones.
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.
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.
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.
Nutrition
Serving: 1patty | Calories: 251kcal | Carbohydrates: 40g | Protein: 8g | Fat: 6g