Step-by-Step: How to Make Crispy Fried Cornbread
1. Heat the Skillet
Pour about ½ inch of oil or bacon grease into a cast-iron skillet. Heat over medium until shimmering hot.
2. Mix the Batter
In a bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, beat the egg and stir in the buttermilk. Combine wet and dry ingredients, mixing just until incorporated. The batter should be thick but spoonable.
3. Fry the Cornbread
Scoop spoonfuls of batter into the hot skillet, flattening slightly with the back of a spoon. Fry until golden brown and crispy on each side, about 2–3 minutes per side.
4. Drain and Serve
Remove from skillet and drain on paper towels. Serve warm while the edges are still crackling crisp.
Tips for the Perfect Crispy Cornbread
Hot skillet, happy cornbread: Make sure your oil is hot enough before adding the batter.
Go rustic: Don’t worry about perfect shapes—uneven edges get extra crispy.
Serve immediately: Fried cornbread is best eaten hot, straight from the skillet.
Final Thoughts
Crispy fried cornbread is more than just a side dish—it’s a bite of Southern tradition, offering warmth, crunch, and comfort all in one. Whether served with hearty chili, smoky beans, or simply enjoyed with butter, it’s the kind of recipe that makes people gather around the table a little quicker.
With its simple ingredients and bold flavor, fried cornbread is proof that the best recipes are often the simplest—and the crispiest.
