Crispy Fried Cornbread

Crispy Fried Cornbread: The Golden, Crunchy Side You’ll Make Again and Again

Ready to rethink everything you know about cornbread? This Crispy Fried Cornbread recipe is the southern twist your kitchen has been missing. With a perfectly crunchy golden crust and a soft, fluffy interior, these little bites of comfort are a delicious side dish, snack, or savory base for chili and stews.

If you love cornbread but wish it had a little more crunch, this is the recipe that delivers on texture and flavor. It's incredibly easy to make and impossible to stop eating.

Why You’ll Love This Crispy Fried Cornbread

• Crispy outside, soft inside – Every bite delivers texture and comfort.
• Pan-fried to perfection – Forget baking pans—this stovetop method is faster and way more satisfying.
• Crowd-pleaser – Great for potlucks, holiday tables, or alongside classic southern meals.
• Chili's best friend – These crunchy patties soak up stews and soups beautifully.

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Measuring cups & spoons
• Whisk
• Slotted spoon
• Large skillet or cast iron pan
• Thermometer (optional, but helpful for oil temp)
• Paper towels or wire rack for draining

 Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk

• Vegetable oil (for frying – enough to cover skillet about 1 inch deep)

 Step-by-Step Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together cornmeal, flour, baking powder, and salt.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk the egg and buttermilk until combined.

Step 3: Combine

Pour the wet ingredients into the dry and stir just until combined. The batter should be thick and scoopable. Don’t overmix!

Step 4: Heat the Oil

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat to 360°F (180°C). Test by dropping in a bit of batter—it should sizzle immediately.

Step 5: Fry the Cornbread

Scoop about 1/4 cup of batter per piece and drop into the hot oil. Flatten slightly with the back of your spoon for a disc shape. Cook 3–5 minutes per side until golden brown and cooked through.

Step 6: Drain & Serve

Remove with a slotted spoon and drain on paper towels. Serve hot with butter, honey, or a bowl of chili.

 Serving Ideas

• Pair with chili or beef stew
• Serve alongside fried chicken or collard greens
• Top with honey butter or jalapeño jelly for a spicy-sweet twist

 Pro Tips

• Want them extra crispy? Use a cast iron skillet.
• For more flavor, add chopped green onions or a pinch of cayenne to the batter.
• Don’t skip the buttermilk—it adds tang and tenderness.

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Crispy Fried Cornbread

Crispy Fried Cornbread: The Golden, Crunchy Side You’ll Make Again and Again

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Ingredients Equipment Method Notes

Ingredients

  

• - 1 cup yellow cornmeal
• - 1 cup all-purpose flour
• - 1 tablespoon baking powder
• - 1/2 teaspoon salt
• - 1 large egg
• - 1 cup buttermilk
• - Vegetable oil for frying, about 1 inch deep in skillet

Equipment

• mixing bowls
• Measuring tools
• - Skillet or frying pan
• Slotted spoon
• - Paper towels or wire rack

Method

 

1. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
2. In another bowl, whisk together egg and buttermilk.
3. Combine wet and dry ingredients, mixing just until blended. Batter should be thick and scoopable.
4. Heat 1 inch of oil in a large skillet to 360°F (180°C).
5. Drop 1/4 cup portions of batter into hot oil. Flatten gently.
6. Fry each side 3–5 minutes until golden brown and cooked through.
7. Remove and drain on paper towels. Serve hot.

Notes

Best enjoyed fresh and hot.
- Great with chili, stews, or a dollop of honey butter.