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Crispy Fried Cornbread

Crispy Fried Cornbread
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Crispy Fried Cornbread is a beloved Southern treat featuring a golden, crunchy exterior and a tender, flavorful inside. This easy recipe uses simple pantry ingredients and quick frying techniques to deliver an irresistible side or snack that’s perfect for any occasion. Enjoy the perfect contrast of textures and a versatile flavor profile that pairs well with everything from hearty stews to sweet honey drizzles.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal (medium or fine-ground)
  • 1/2 cup all-purpose flour (or gluten-free blend for a gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon sugar

Wet Ingredients

  • 1 large egg
  • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 mins)
  • 2 tablespoons melted butter or oil (for batter)

For Frying

  • Vegetable oil (enough for deep frying, about 2-3 inches in skillet)

Instructions

  1. Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour (or gluten-free blend), baking powder, salt, and sugar until evenly combined to form the base of your cornbread batter.
  2. Prepare the Wet Ingredients: In a separate bowl, beat the egg then stir in the buttermilk and melted butter or oil. The acidity in the buttermilk helps tenderize the batter and adds flavor depth.
  3. Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be light but thick enough to hold its shape when fried.
  4. Preheat the Oil: Heat about 2-3 inches of vegetable oil in a deep skillet or heavy pot over medium heat until it reaches 350°F (175°C), the ideal frying temperature to ensure crispy, non-greasy cornbread.
  5. Fry the Cornbread: Drop spoonfuls of batter carefully into the hot oil. Fry in batches to avoid overcrowding. Cook each piece for about 3-4 minutes per side, or until they turn golden brown and develop a crunchy crust.
  6. Drain and Serve: Use a slotted spoon to remove the fried cornbread from the oil and place them on paper towels to drain excess oil. Serve warm to enjoy the contrast of the crispy outside and tender inside.

Notes

  • Maintain oil temperature at 350°F for even cooking and to prevent greasy cornbread.
  • Fry in small batches to avoid overcrowding and ensure crispiness.
  • Use a slotted spoon to gently remove cornbread and drain excess oil efficiently.
  • Let the batter rest for 5-10 minutes before frying to hydrate the cornmeal and improve texture.
  • A cast iron skillet works best because it retains heat and provides evenly golden crusts.

Nutrition

Keywords: crispy fried cornbread, southern cornbread, fried cornbread recipe, crunchy cornbread, cornbread snack

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