Crispy Fried Cornbread is a Southern staple that delivers a crunchy exterior and a tender, flavorful center. Unlike baked cornbread, this version is cooked on the stovetop, producing a golden crust that’s irresistible. Perfect as a side dish or snack, this fried favorite pairs beautifully with beans, greens, or hearty stews.

Why You’ll Love This Recipe

This recipe offers everything you love about traditional cornbread with a delicious twist. It’s quick to make, requires minimal ingredients, and doesn’t require an oven. The crispy edges and moist interior create a satisfying texture that keeps everyone reaching for seconds. Ideal for barbecues, family dinners, or cozy comfort food nights, it brings Southern charm to your table with ease.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cornmeal
All-purpose flour
Baking powder
Salt
Buttermilk
Eggs
Sugar (optional, depending on preference)
Oil or bacon grease for frying

directions

In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
In a separate bowl, whisk together the buttermilk and eggs. Add sugar if using.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick.
Heat oil or bacon grease in a cast-iron skillet over medium-high heat.
Drop spoonfuls of batter into the hot oil, flattening slightly for even cooking.
Fry until golden brown on both sides, about 2–3 minutes per side.
Remove and place on a paper towel-lined plate to drain excess oil.
Serve warm.

Servings and timing

Servings: 6–8
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
Cheesy: Mix in shredded cheddar cheese for extra richness.
Sweet Cornbread: Add a tablespoon or two of sugar and some corn kernels.
Vegan Version: Use plant-based milk with vinegar and flaxseed meal instead of eggs.

storage/reheating

Store leftover cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for a few minutes per side to retain crispiness, or use an oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the cornbread soggy.

FAQs

How do I keep the cornbread crispy?

Use a cast-iron skillet and make sure the oil is hot before frying. Drain on paper towels to remove excess oil.

Can I use cornmeal mix instead of plain cornmeal?

Yes, but adjust the baking powder and salt since many mixes already include them.

What oil is best for frying cornbread?

Vegetable oil, canola oil, or bacon grease work well due to their high smoke points.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

Should I use fine or coarse cornmeal?

Coarse cornmeal gives a more traditional texture, but you can use fine if preferred.

Can I bake this instead of frying?

This recipe is specifically for frying. For baked cornbread, use a different batter ratio.

How do I know when the oil is hot enough?

Test with a small drop of batter; it should sizzle immediately. Around 350°F is ideal.

Can I freeze fried cornbread?

Yes. Freeze in a single layer, then transfer to a bag. Reheat in the oven for best texture.

What can I serve with crispy fried cornbread?

Great with collard greens, chili, beans, fried chicken, or even honey butter.

Why is my cornbread falling apart?

Overmixing or using too much liquid can cause it to fall apart. Keep the batter thick and mix gently.

Conclusion

Crispy Fried Cornbread is a comforting, crispy delight that brings out the best of Southern cooking. Quick to whip up and endlessly adaptable, it’s a must-try for any cornbread lover. Whether served on the side or enjoyed on its own, this recipe delivers savory satisfaction in every bite.