Granny’s Fried Cornbread

If you’ve ever had the pleasure of tasting a true Southern staple, then you already know that Granny’s Fried Cornbread is something truly special. Picture this: golden-brown crispy edges, a slightly soft and warm center, and that sweet, savory flavor that takes you straight back to your grandmother’s kitchen. Whether served alongside a bowl of chili, a plate of fried chicken, or just on its own with a pat of butter, Granny’s Fried Cornbread is comfort food at its finest.

Trust me when I say, this cornbread isn’t just any side dish. It’s a nostalgic experience that brings the whole family together. The beauty of it? It’s simple, homemade, and made with love—just like Granny used to make. Every bite is packed with Southern charm and authenticity, and once you try it, you’ll never want to go back to the boxed stuff again!

Why You’ll Love Granny’s Fried Cornbread

This cornbread isn’t just a side dish; it’s a tradition. Here’s why you’ll love it:

Crispy and Golden

The secret to this cornbread is the crispy exterior that contrasts with the tender, slightly sweet interior. The combination of the two textures is what makes it so irresistible.

Simple and Straightforward

With just a handful of pantry staples, you’ll be able to whip up this cornbread in no time. No fancy ingredients, just honest, comforting goodness.

Versatile

Whether you’re serving it alongside a hearty stew, or topping it with honey butter for a sweet treat, this cornbread is versatile enough to go with nearly everything. It’s perfect for family dinners, potlucks, or even just a snack.

Easy to Make

Don’t let the “fried” part intimidate you. This cornbread is incredibly easy to make, even for beginners. It’s all about the right technique, and you’ll be flipping perfect golden cornbread every time.

Family Tradition

This recipe is passed down from Granny herself, which means it’s got that little bit of extra love in every bite. It’s one of those recipes that brings everyone together around the table.

Ingredients

Here’s what you need to make this irresistible cornbread:

Cornmeal

The backbone of this dish, cornmeal gives the cornbread its distinct texture and flavor. Use yellow cornmeal for that traditional Southern taste!

All-Purpose Flour

A small amount of flour gives the cornbread just the right amount of tenderness.

Baking Powder

A little bit of baking powder helps the cornbread rise and gives it that soft, fluffy inside.

Salt

Salt brings out the natural flavors and balances out the sweetness of the cornmeal.

Sugar

While not overly sweet, a touch of sugar helps round out the flavor of the cornbread. If you prefer a more savory version, you can reduce the sugar a little.

Buttermilk

Buttermilk adds tang and richness to the cornbread, helping create that soft, moist crumb we all love. If you don’t have buttermilk, you can easily make your own by adding a tablespoon of lemon juice or vinegar to a cup of regular milk.

Eggs

Eggs bring everything together, adding moisture and structure to the cornbread.

Bacon Grease (or Vegetable Oil)

Fried cornbread gets its crispy, golden exterior from hot oil, and bacon grease gives it that authentic Southern flavor. Don’t worry—vegetable oil or any neutral oil works just fine too.

(Note: Exact measurements are provided in the recipe card above.)

Instructions

Making Granny’s Fried Cornbread is as simple as it is delicious. Let’s walk through the steps:

Heat Your Skillet

Start by heating a cast-iron skillet or non-stick frying pan over medium-high heat. Add a couple of tablespoons of bacon grease (or oil) to the pan. Let the oil heat up and get nice and hot. This is key for that crispy crust!

Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. Make sure everything is evenly combined.

Add the Wet Ingredients

To the dry ingredients, add the buttermilk and eggs. Stir everything together until you have a smooth batter. You want the consistency to be just thick enough to spoon into the skillet, but not too dry.

Fry the Cornbread

Once your skillet is hot and the oil is shimmering, carefully spoon in some of the cornbread batter. Don’t overcrowd the pan—you want each piece to have room to crisp up. You can use a spoon or an ice cream scoop for even portions.

Flip and Cook

Let the cornbread fry for about 3-4 minutes per side, or until the edges are golden brown and crispy. You can use a spatula to gently flip each piece. If the first batch doesn’t turn out perfectly, no worries! It’s all part of the process.

Drain and Serve

Once each piece of cornbread is golden and crispy, remove it from the skillet and place it on a paper towel-lined plate to drain off any excess oil. Serve hot and fresh!

How to Serve Granny’s Fried Cornbread

Granny’s Fried Cornbread is so delicious, it’s a meal on its own—but it’s also perfect alongside other Southern favorites. Here are some ways to serve it:

With Chili or Stew

Pair this fried cornbread with a steaming bowl of chili, gumbo, or vegetable stew. The crispy texture is the perfect complement to the rich, hearty flavors of these dishes.

With Fried Chicken

What could be better than a crispy fried chicken dinner with a side of Granny’s cornbread? The warm, buttery cornbread is the ideal companion to your crispy chicken.

With Honey Butter

For a sweeter touch, serve it with a drizzle of honey butter. The sweetness of the honey pairs perfectly with the savory flavors of the cornbread.

As a Snack

Sometimes, a warm piece of cornbread with a little butter is all you need for a quick snack. It’s comforting, satisfying, and oh-so-delicious!

With Collard Greens or Southern Veggies

Southern greens like collard greens, turnip greens, or mustard greens make a perfect side dish for this cornbread. The cornbread soaks up all that flavorful pot liquor (the juices from the greens)—pure bliss.

Additional Tips

Use a Cast-Iron Skillet

For the best crispy cornbread, a cast-iron skillet is your best friend. It helps heat the oil evenly and gives the cornbread that extra crispy crust. If you don’t have one, any heavy-bottomed skillet will work.

Don’t Skip the Buttermilk

Buttermilk is key to getting that perfect texture and tang. If you don’t have any, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of regular milk. Let it sit for about 5 minutes, and you’re good to go!

Make Mini Cornbread Bites

Want to make individual portions? Just scoop smaller amounts of batter into the pan for mini fried cornbreads. They cook quicker and are perfect for dipping!

Store Leftovers

If you have any leftovers (though I doubt you will!), store them in an airtight container at room temperature for 1-2 days. Reheat them in a skillet to get that crispy texture back.

Get Creative with Add-ins

Feel free to add a little shredded cheese, jalapeños, or even a bit of cooked bacon to the batter to mix things up. You can make this cornbread your own!

FAQ Section

Q1: Can I bake this cornbread instead of frying it?

A1: While this recipe is for fried cornbread, you can bake the batter in a greased cast-iron skillet at 375°F (190°C) for about 20-25 minutes. The texture will be different, but it will still be delicious.

Q2: Can I use regular milk instead of buttermilk?

A2: Yes, you can! Just add a tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes to mimic buttermilk.

Q3: Can I make this cornbread without sugar?

A3: You can! The sugar adds a little sweetness, but if you prefer a more savory cornbread, feel free to leave it out.

Q4: What’s the best oil to use for frying?

A4: Bacon grease is traditional and gives the cornbread a wonderful flavor, but you can also use vegetable oil or peanut oil for frying.

Q5: How do I get the perfect crispy edges?

A5: The key is making sure your oil is hot before adding the batter and not overcrowding the skillet. Let the cornbread fry undisturbed for a few minutes before flipping to get that perfect crisp.

Q6: Can I freeze fried cornbread?

A6: Yes, you can! Allow the cornbread to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Store it in a freezer-safe bag for up to 3 months. Reheat in the oven to restore the crispiness.

Q7: Can I add cheese or other toppings to the batter?

A7: Absolutely! Adding cheese, green onions, or even cooked bacon to the batter will give it an extra flavor boost.

Q8: How do I store leftover cornbread?

A8: Store leftover fried cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze it.

Q9: Can I make this cornbread gluten-free?

A9: Yes, you

can substitute the flour with a gluten-free all-purpose flour blend. Just make sure your cornmeal is certified gluten-free as well.

Q10: How can I reheat leftover fried cornbread?

A10: Reheat it in a skillet over medium heat for a few minutes to bring back the crispy texture, or warm it in the oven at 350°F (175°C) for about 10 minutes.

Conclusion

Granny’s Fried Cornbread is more than just a recipe—it’s a tradition. It’s that warm, crispy, golden bite that takes you back to simpler times when the kitchen smelled like home. Whether it’s for a family dinner, a potluck, or just because, this cornbread will have everyone reaching for seconds. Give it a try, and let Granny’s recipe become a new tradition in your own home!

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