Crispy Fried Cornbread
Golden and crispy on the outside, soft and tender on the inside—perfect with chili, beans, soups, or as a Southern-style side dish.
Ingredients
1 cup yellow cornmeal
½ cup all-purpose flour
1 tablespoon sugar (optional)
2 teaspoons baking powder
½ teaspoon salt
1 large egg
¾ cup buttermilk (or regular milk)
2 tablespoons melted butter
Vegetable oil, for frying
Instructions
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk the egg, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined. Let the batter rest for 5–10 minutes.
Heat about ¼ inch of vegetable oil in a cast-iron skillet or heavy frying pan over medium heat.
Drop 2–3 tablespoons of batter into the hot oil for each piece and gently flatten slightly with the back of a spoon.
Fry for 2–3 minutes per side, or until deep golden brown and crispy.
Remove with a slotted spatula and drain on a paper towel-lined plate.
Serving Suggestions
Serve warm with:
Butter
Honey
Maple syrup
Hot sauce
Chili or vegetable soup
Pinto beans or collard greens
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet, oven at 350°F (175°C) for 8–10 minutes, or in an air fryer for 3–4 minutes to restore crispiness.
