Description
This classic Granny’s Fried Cornbread recipe brings all the comforting flavors of southern cornbread with a crispy, golden exterior and soft, tender inside. Perfect as a side dish for any meal, especially with soups, stews, or a plate of fried chicken. Fried cornbread is quick to prepare and offers a crispy texture that makes it irresistible!
Ingredients
Scale
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional for a slightly sweet cornbread)
- 1 cup buttermilk (or regular milk if unavailable)
- 1 large egg
- 2 tablespoons unsalted butter, melted (or vegetable oil)
- Vegetable oil, for frying
Instructions
-
. Prepare the Cornbread Batter:
- In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Stir until everything is well mixed.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter (or vegetable oil).
- Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick, but pourable. If it’s too thick, add a little more buttermilk or water to loosen it up.
2. Heat the Oil:
- In a large skillet (preferably cast iron) or frying pan, pour about 1/4 inch of vegetable oil and heat it over medium heat until it shimmers. A drop of water should sizzle when it hits the oil.
3. Fry the Cornbread:
- Using a spoon or ice cream scoop, carefully drop spoonfuls of the cornbread batter into the hot oil. Flatten them gently with the back of the spoon to form small patties, about 3-4 inches in diameter.
- Fry the cornbread for about 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a spatula.
- Repeat until all the batter is used, making sure to maintain the oil temperature by adjusting the heat as needed.
4. Drain and Serve:
- Once the cornbread is golden and crispy, remove it from the skillet and place it on a paper towel-lined plate to drain any excess oil.
- Serve warm with butter, honey, or your favorite savory dish!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, you can substitute with regular milk. For a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to the milk and let it sit for 5-10 minutes before using.
- Adjust Sweetness: The sugar in this recipe is optional. Traditional fried cornbread can be savory, but if you like a hint of sweetness, keep it in! You can also adjust the amount to suit your taste.
- Oil Temperature: Be careful not to overheat the oil. If the oil is too hot, the outside will burn before the inside is cooked. If it’s too cool, the cornbread will absorb too much oil and become greasy.
- Add-ins: You can customize the cornbread by adding chopped jalapeños, grated cheese, or cooked bacon for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 piece (about 3-4 inches)
- Calories: 180
- Sugar: 3g
- Sodium: 250 mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0 g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg