Ingredients
1 cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon granulated sugar (optional)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 large egg
¾ cup buttermilk (or milk mixed with 1 teaspoon vinegar)
2 tablespoons melted butter
2 tablespoons finely chopped onion (optional, for extra flavor)
2 tablespoons corn kernels (optional)
Vegetable oil or bacon grease, for frying
Butter, for serving
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2: Prepare the Wet Ingredients
In another bowl, beat the egg, then stir in the buttermilk and melted butter. Mix until smooth.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. If using chopped onions or corn kernels, fold them into the batter. Let the batter rest for 5–10 minutes so the cornmeal can absorb the liquid.
Step 4: Heat the Skillet
Heat a cast-iron skillet over medium heat. Add about ¼ inch of vegetable oil or bacon grease. The oil is ready when a small drop of batter sizzles immediately.
Step 5: Fry the Cornbread
Scoop about ¼ cup of batter into the hot skillet for each patty. Gently flatten each one with the back of a spoon.
Cook for 3–4 minutes per side, or until deep golden brown and crispy. Flip carefully and cook the second side until fully cooked through.
Step 6: Drain
Transfer the fried cornbread to a plate lined with paper towels to remove excess oil. Continue frying the remaining batter, adding more oil if necessary.
Step 7: Serve
Serve warm with a pat of butter melting over the top. For a sweeter version, drizzle with honey or maple syrup. For savory meals, pair with beans, greens, fried chicken, chili, or barbecue.
Tips for Perfect Fried Cornbread
A cast-iron skillet creates the crispiest crust.
Don’t overcrowd the pan; cook in batches for even browning.
Let the batter rest before frying for a lighter texture.
Bacon grease adds incredible Southern-style flavor.
Adjust the batter with a splash of milk if it becomes too thick.
Variations
Add shredded cheddar cheese and diced jalapeños for a spicy twist.
Stir in cooked crumbled bacon for extra richness.
Mix in chopped green onions or fresh herbs.
Sprinkle with cinnamon sugar after frying for a sweet breakfast treat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer for the best crispy texture. They can also be frozen for up to 2 months and reheated directly from frozen.
Recipe Details
Prep Time: 10 minutes
Rest Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 cornbread patties
Calories: Approximately 180 per patty
These Crispy Fried Cornbread patties are perfectly crunchy on the outside, tender on the inside, and packed with classic Southern flavor. Whether served as a side dish or enjoyed on their own with butter and honey, they’re a timeless comfort food that’s simple, satisfying, and always a crowd-pleaser