If there’s one Southern staple that never fails to steal the show at my table, it’s fried cornbread. Crispy on the outside, tender and flavorful within, these golden patties offer nostalgia in every bite — like a warm hug from someone who really knows their way around a cast iron skillet. Fried cornbread is versatile enough to serve as a trusty side for beans and greens, or to soak up butter and honey for a sweet-salty treat. Trust me, it’s the kind of simple food that brings a smile to any gathering.
Ingredients You’ll Need
The beauty of fried cornbread lies in its humble, pantry-friendly ingredients — each one plays a vital role in crafting the signature crunch, color, and rich flavor. A few quick tips will help you get the most out of every scoop and sizzle.
- Cornmeal: Choose fine or medium grind for the best texture; it’s the heart of the recipe, lending sweetness and a golden hue.
- All-purpose flour: Helps bind the patties and creates a soft interior while keeping the focus on cornmeal’s flavor.
- Baking powder: Adds lightness and ensures your cornbread isn’t too dense.
- Baking soda: Reacts with buttermilk for a tender, airy crumb.
- Salt: Brings all the flavors into sharp, savory balance; don’t skip it!
- Sugar (optional): A hint of sweetness brightens the overall flavor — add if you like your cornbread with a touch of sugar.
- Buttermilk: The secret to tangy, moist results; if you don’t have buttermilk, a splash of milk with vinegar works in a pinch.
- Egg: Acts as the binding agent, ensuring the patties hold together beautifully.
- Vegetable oil or melted bacon grease: Adds richness to the batter and keeps the patties moist; bacon grease brings irresistible smoky depths.
- More oil for frying: A shallow fry in hot oil or bacon fat guarantees the coveted crispy crust.
How to Make Fried Cornbread
Step 1: Whisk the Dry Ingredients
Start by combining your cornmeal, flour, baking powder, baking soda, salt, and sugar (if you’re using it) in a medium bowl. Whisk them thoroughly so the leavening agents are scattered evenly throughout, ensuring every patty comes out perfectly puffed and flavorful.
Step 2: Mix the Wet Ingredients
In a separate bowl, pour the buttermilk, crack in the egg, and add your 2 tablespoons of vegetable oil or melted bacon grease. Give it a good whisk until everything is smooth and cohesive — this mix brings both richness and that southern tang to the table!
Step 3: Combine Wet and Dry
Pour the wet mixture into your bowl of dry ingredients. Use a spoon or spatula to gently mix until you no longer see dry flour. The key here is to stir only until just combined; overmixing can toughen up your fried cornbread. The batter should be thick and scoopable, so if it feels a little dry, just add a splash more buttermilk.
Step 4: Heat Your Skillet and Fry
Pour about a quarter inch of oil into a heavy cast iron skillet or your favorite sturdy frying pan, and set it over medium heat. Once the oil is hot — shimmering but not smoking — drop generous spoonfuls of batter into the pan. Gently flatten each one with the back of your spoon for more even crisping. Fry each patty for 2 to 3 minutes per side, until golden brown and gloriously crisp. Drain them on a paper towel-lined plate as you go.
Step 5: Serve While Hot
To capture the magic of fried cornbread, serve these beauties while they’re still warm. Their crisp edges and steamy centers are a match made in heaven for pats of butter, drizzles of honey, or nestled next to hearty Southern mains.
How to Serve Fried Cornbread
Garnishes
Fresh out of the skillet, fried cornbread practically begs for a slab of creamy butter that melts into its nooks and crannies. For extra delight, try a drizzle of honey, maple syrup, or a sprinkle of flaky sea salt. Chopped scallions or a few slices of pickled jalapeño add a kick, while shredded cheddar brings a cheesy edge.
Side Dishes
Fried cornbread is the ultimate partner for Southern classics. Pair it with a bowl of smoky beans, tangy collard greens, or creamy grits to round out your meal. It’s also fantastic alongside barbecue, fried catfish, or even a hearty chili for a real crowd-pleaser.
Creative Ways to Present
Don’t just limit yourself to using fried cornbread as a side! Stack the patties high on a platter for a brunch buffet, layer them with pulled pork, slaw, and a dollop of barbecue sauce for mini sliders, or cut them into quarters for sharing platters and party snacks. The possibilities stretch as far as your cravings.
Make Ahead and Storage
Storing Leftovers
If you haven’t devoured every last bite, fried cornbread keeps surprisingly well. Store cooled patties in an airtight container in the fridge for up to three days. Lay a piece of parchment between layers to prevent sticking and keep them crisp.
Freezing
Fried cornbread freezes beautifully for future quick meals. Arrange cooled patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Store for up to two months and thaw overnight in the fridge before reheating.
Reheating
For best results, reheat leftover patties in a hot, dry skillet for a minute or two on each side. This refreshes the crust and brings back the fried cornbread’s signature crunch. Alternatively, warm them in a 350°F oven until heated through.
FAQs
Can I use all cornmeal and skip the flour?
Using only cornmeal will make your fried cornbread extra rustic and sturdy, but it’ll be more crumbly and less tender. A bit of flour helps the patties hold together and produces a softer crumb — a delicious balance!
What’s the best oil for frying fried cornbread?
Vegetable oil is a trusty choice for its neutral flavor and high smoke point, but melted bacon grease adds unbeatable depth and a smoky essence that makes the dish truly southern.
Can I add mix-ins like jalapeño or cheese?
Absolutely! Stir diced jalapeños, scallions, shredded cheddar, or even a spoonful of cooked corn into your batter to customize the flavor. Just be mindful not to overload — you want to keep the patties cohesive for easy frying.
Is fried cornbread gluten-free?
Since this recipe includes all-purpose flour, it isn’t gluten-free as written. However, you can swap in a 1:1 gluten-free flour blend for a celiac-friendly twist and still enjoy that irresistible crust.
Can I double the recipe for a crowd?
Yes! Simply scale up all the ingredients accordingly and fry in batches. Keep the cooked fried cornbread warm on a baking sheet in a low oven until you’re ready to serve a hungry crowd.
Final Thoughts
If you’ve never tried frying up this Southern classic, now’s your chance to experience fried cornbread at its best — crispy, golden, and bursting with homey flavor. Give it a whirl, get creative with your sides and toppings, and watch as it becomes a comfort food favorite in your own kitchen.
Print
Fried Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 fried cornbread patties
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Non-Vegetarian
Description
Learn how to make delicious fried cornbread, also known as ‘hoecakes’ or ‘cornmeal fritters’ in Southern cuisine. These crispy, golden patties are perfect as a side dish or enjoyed on their own with butter and honey.
Ingredients
Dry Ingredients:
- 1 cup cornmeal (preferably fine or medium grind)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil or melted bacon grease (plus more for frying)
Instructions
- Prepare the Batter: In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In another bowl, whisk buttermilk, egg, and oil. Combine wet and dry ingredients, stirring until just mixed.
- Fry the Cornbread: Heat oil in a skillet over medium heat. Drop spoonfuls of batter, flatten slightly, and fry for 2–3 minutes per side until golden brown. Drain on paper towels.
- Serve: Enjoy warm with butter, honey, or as a side with beans and greens.
Notes
- You can add diced onions or jalapeños for a savory twist.
- Reheat leftovers in a skillet for best texture.
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
