Best Fried Cornbread (Crispy & Easy!)
Learn how to make the best, crispiest fried cornbread! This easy recipe brings back childhood memories and is perfect for any meal.
Equipment
- Cast Iron Skillet
- Mixing bowls
- Whisk
- Measuring Cups and Spoons
- Spatula
- Cooling rack
Ingredients
Cornbread Batter
- 1 cup cornmeal (yellow or white)
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- sugar (optional)
- 1 large egg
- 1 cup buttermilk
Frying
- ¼ cup oil (for frying) avocado, coconut, or olive oil
Instructions
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt (and sugar, if using).
- In a separate smaller bowl, whisk together the egg and buttermilk.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix! A few lumps are okay.
- Add about 1/4 inch of oil to your cast iron skillet. Heat over medium-high heat until the oil shimmers. A drop of water should sizzle immediately.
- Drop spoonfuls of batter into the hot oil, leaving a little space between each patty. Use an ice cream scoop for evenly sized patties.
- Fry for 2-3 minutes per side, or until golden brown and crispy. Don't overcrowd the pan, or the cornbread will be soggy.
- Remove the fried cornbread patties with a spatula and place them on a plate lined with paper towels to drain excess oil. Let cool slightly before serving.
Notes
Serve warm with butter and honey for a classic treat, or alongside chili, soups, or BBQ. Get creative with toppings!
