Quick Description
This Southern Fried Cornbread is crispy on the outside, soft and tender on the inside, and bursting with rich corn flavor. With a hint of sweetness and the perfect crunch, it’s the ideal side dish for your Southern meals, from chili to fried chicken. Easy to make and utterly delicious, this cornbread will become a favorite at any gathering.
Servings & Timing
- Servings: 6–8
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: ~30 minutes
Ingredients List
- 1 cup fine or medium-ground yellow cornmeal (stone-ground for deeper flavor)
- 1/2 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 tsp sugar (optional, for a slight sweetness)
- 1 large egg
- 1 cup buttermilk (or regular milk with a splash of lemon juice or vinegar)
- 1/4 cup unsalted butter, melted
- 1 tbsp vegetable oil (for frying)
Step-by-Step Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar (if using).
These dry ingredients create the base of the cornbread.
Step 2: Add Wet Ingredients
In a separate bowl, whisk together the egg, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be a bit lumpy—don’t overmix.
Step 3: Heat the Pan
In a large skillet or frying pan, heat 1 tbsp vegetable oil over medium heat.
Allow the oil to get hot but not smoking. You can test by dropping a small amount of batter into the pan—if it sizzles, it’s ready.
Step 4: Cook the Cornbread
Pour the batter into the hot pan, spreading it evenly.
Cook for 3–4 minutes on each side until golden brown and crispy.
Flip carefully using a spatula, or, if using a cast-iron skillet, you can flip it in sections.
Step 5: Serve & Enjoy
Once both sides are crispy and golden, remove from the skillet and transfer to a paper towel to drain excess oil.
Serve warm with your favorite Southern dishes, or enjoy with a dollop of honey butter.
Additional Notes
- Stone-ground cornmeal adds a rustic, more robust corn flavor, but fine or medium-ground cornmeal works just as well.
- For extra crunch, you can preheat the skillet in the oven before adding the batter. This gives the cornbread an extra crispy crust.
- Sweet or Savory: Adjust the sugar depending on how sweet you like your cornbread. If you prefer a savory version, omit the sugar altogether.
Dietary Info
- Vegetarian
- Can be gluten-free (use gluten-free flour and baking powder)
- Contains dairy & egg
Recipe Variations & Serving Suggestions
- Cheddar Cornbread: Add 1 cup shredded cheddar cheese to the batter for a cheesy twist.
- Jalapeño Cornbread: Add diced jalapeños to the batter for a spicy kick.
- Serve with: Chili, fried chicken, or a side of collard greens for the ultimate Southern meal.
Storage & Make-Ahead
- Room Temperature: Store leftover cornbread in an airtight container for 2–3 days.
- Freezer: Wrap tightly and freeze for up to 1 month.
- Reheat: Reheat in a dry skillet for a few minutes to restore crispness.
FAQs
Q: Can I bake this cornbread in the oven instead of frying?
Yes, pour the batter into a greased 8×8-inch pan and bake at 400°F (200°C) for 20–25 minutes or until golden and cooked through.
Q: Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of lemon juice or vinegar to mimic the tanginess of buttermilk.
Q: Can I make this recipe ahead of
