Why You’ll Love This Recipe
This fried cornbread is everything you want in a quick, delicious snack or side dish. It has the right balance of crunch on the outside and a tender, moist interior. With minimal ingredients and a short cooking time, this recipe is ideal for busy days when you crave something comforting and indulgent. Whether you enjoy it with a hearty stew, soup, or just on its own, this fried cornbread will always be a crowd-pleaser.
Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- 1 large egg
- Oil for frying (about 3 tbsp. coconut oil or your choice)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a mixing bowl, combine the cornmeal, self-rising flour, buttermilk, and egg. Stir until everything is well incorporated. The mixture should be moist, but not too runny.
- Heat the oil in a skillet over medium heat. You want the oil to be hot but not smoking.
- Once the oil is heated, drop spoonfuls of the batter into the skillet. Cook each piece for about 2-3 minutes on each side or until golden brown and crispy.
- Remove the fried cornbread from the skillet and place it on paper towels to absorb any excess oil.
Servings and Timing
This recipe makes about 6-8 pieces of fried cornbread, depending on the size of each spoonful.
- Prep time: 5 minutes
- Cook time: 10-12 minutes
- Total time: 15-17 minutes
Variations
- Cheesy Fried Cornbread: Add a handful of shredded cheddar or your favorite cheese to the batter for an extra cheesy twist.
- Spicy Fried Cornbread: Stir in a little chopped jalapeño or a pinch of cayenne pepper for some heat.
- Herbed Cornbread: Add fresh or dried herbs like rosemary, thyme, or parsley to infuse the bread with even more flavor.
Storage/Reheating
To store leftover fried cornbread, place it in an airtight container and keep it in the fridge for up to 2-3 days. To reheat, warm it up in a skillet over low heat, or place it in the oven at 350°F for 5-10 minutes to get it crispy again.
FAQs
How can I make this recipe gluten-free?
You can substitute the self-rising flour with a gluten-free flour blend. Make sure the flour blend includes a rising agent or add gluten-free baking powder to help it rise.
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk, but buttermilk gives the cornbread a tangy flavor and helps with the texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/3 cup of milk.
Can I make the cornbread without oil?
Frying the cornbread in oil is essential for that crispy texture. If you don’t want to use oil, you could bake it in the oven, though it will not have the same crispy texture as the fried version.
Can I freeze fried cornbread?
Yes, you can freeze fried cornbread for up to 1 month. Just let it cool completely, wrap it tightly in plastic wrap, and store it in an airtight freezer bag.
What’s the best oil to use for frying?
Coconut oil is a great choice because it’s flavorful and handles high heat well. However, vegetable oil, canola oil, or peanut oil also work perfectly for frying.
Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for a few hours. When you’re ready to cook, just scoop and fry as usual.
How do I know when the cornbread is done?
The cornbread is done when both sides are golden brown and crispy. You can also test it by pressing gently on the top – it should feel firm.
Is this recipe spicy?
No, this recipe is not spicy. However, you can easily add heat by incorporating jalapeños or chili flakes into the batter.
Can I double this recipe?
Yes, this recipe can be easily doubled. Just increase the ingredients proportionally, and use a larger skillet or cook in batches.
What should I serve with fried cornbread?
Fried cornbread pairs wonderfully with soups, stews, greens, chili, or fried chicken. You can also enjoy it with a drizzle of honey or syrup for a sweet treat.
Conclusion
Fried cornbread is a simple yet flavorful dish that’s sure to impress your family and friends. With just a few ingredients and minimal time, you can create a crispy, golden treat that pairs perfectly with many meals or stands alone as a delicious snack. Try this recipe today and experience the comforting taste of Southern cuisine!
PrintFried Cornbread
Fried cornbread is a crispy, golden Southern classic that’s soft and tender on the inside. This easy recipe with minimal ingredients offers a quick way to enjoy a comforting side dish or snack. Perfect for pairing with stews, soups, and more, fried cornbread will soon become a go-to favorite in your kitchen.
- Prep Time: 5min
- Cook Time: 10-12min
- Total Time: 15-17min
- Yield: 6-8pieces
- Category: Side Dish,Snack
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 2/3 cup cornmeal
- 1/3 cup self-rising flour
- 1/3 cup low-fat buttermilk
- 1 large egg
- 3 tbsp oil for frying (coconut oil or your choice)
Instructions:
- In a mixing bowl, combine cornmeal, self-rising flour, buttermilk, and egg. Stir until the mixture is smooth and well combined (moist but not runny).
- Heat oil in a skillet over medium heat until hot, but not smoking.
- Drop spoonfuls of the batter into the skillet. Cook each piece for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from skillet and place on paper towels to drain excess oil.
Instructions
- For a cheesy version, add shredded cheddar to the batter.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 2-3 days, or freeze for up to 1 month.
Notes
- For a cheesy version, add shredded cheddar to the batter.
- For extra heat, add chopped jalapeños or a pinch of cayenne pepper.
- Store leftovers in an airtight container in the fridge for up to 2-3 days, or freeze for up to 1 month.
