Skip to content
Here’s a full recipe for Fried Cornbread using the ingredients you’ve provided. It’s a crispy, savory treat with a delicious cornmeal base that pairs perfectly with many Southern dishes. Let’s get into it!
Fried Cornbread Recipe
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 any oil of your choice)
Instructions:
-
Mix the Dry Ingredients:
In a medium bowl, whisk together the cornmeal and self-rising flour. This ensures that they’re evenly combined and the cornbread will have the right texture. -
Add the Wet Ingredients:
Crack the egg into the bowl and add the buttermilk. Stir everything together until you get a smooth batter. If it seems too thick, you can add a little more buttermilk to achieve a slightly thinner batter, but it should remain on the thicker side. -
Heat the Oil:
In a large skillet (preferably cast iron), heat the oil over medium heat. You want enough oil to coat the bottom of the pan, but not submerge the cornbread completely. -
Fry the Cornbread:
Once the oil is hot, drop spoonfuls of the batter into the skillet. You can use a tablespoon or a small ice cream scoop to ensure the cornbread pieces are uniform in size. Flatten them slightly with the back of the spoon for even frying. -
Cook Until Golden:
Fry the cornbread cakes for about 2-3 minutes per side or until they’re golden brown and crispy. Flip them carefully using tongs or a spatula. Be sure the oil is at the right temperature to avoid the cornbread soaking up too much oil or becoming too greasy. -
Drain the Excess Oil:
Once they’re golden and crispy on both sides, remove the cornbread from the skillet and place them on a paper towel-lined plate to absorb any excess oil. -
Serve:
Serve your fried cornbread hot! It pairs wonderfully with chili, greens, or any hearty Southern dish.
This recipe makes crispy, golden-brown cornbread that’s soft on the inside and crispy on the outside—perfect for dipping or just enjoying as a snack. Do you have a specific dish you’d like to serve this with, or are you making it as a standalone treat?
