Name: Crispy Fried Cornbread
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Southern American
Ingredients: 2/3 cup cornmeal; 1/3 cup self-rising flour; 1/3 cup low-fat buttermilk; Oil for frying (about 1 cup, or enough to coat the skillet)

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I love how this crispy fried cornbread comes out—golden brown, crunchy on the outside, and soft and warm inside. It’s the kind of simple comfort food that reminds me of home-cooked Southern meals. With just a few basic ingredients, I can make a delicious side dish or snack in minutes.

Why You’ll Love This Recipe

I like this recipe because it’s so easy to prepare and needs only a handful of ingredients. The cornmeal gives it a rich, grainy texture, the self-rising flour adds lightness, and the low-fat buttermilk brings in that perfect tangy flavor. When fried, it turns beautifully crisp on the edges and soft inside, making it ideal alongside soups, beans, or any main dish.

Ingredients

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

2/3 cup cornmeal
1/3 cup self-rising flour
1/3 cup low-fat buttermilk
Oil for frying (enough to cover the bottom of your skillet, about 1 cup)

Directions

I mix the cornmeal and self-rising flour together in a medium bowl until well combined.
I pour in the low-fat buttermilk and stir until it forms a thick batter. If it feels too dry, I add a small splash of buttermilk to loosen it slightly.
I heat oil in a skillet over medium heat. To check if it’s ready, I drop a small bit of batter into the oil—it should sizzle immediately.
I spoon about one tablespoon of batter per cornbread piece into the hot oil, flattening slightly with the spoon.
I fry each side for about 2–3 minutes, or until golden brown and crisp.
I remove the fried cornbread pieces and place them on a plate lined with paper towels to drain any excess oil.
I serve them warm, plain or with a drizzle of honey, depending on my mood.

Servings and Timing

This recipe makes about 4 to 6 servings.

Preparation time: 5 minutes
Cooking time: 10–15 minutes
Total time: 15–20 minutes

Variations

I sometimes add a pinch of salt or sugar to the batter for a slightly different flavor.
For extra texture, I occasionally stir in finely chopped green onions or shredded cheese.
To make a gluten-free version, I use a gluten-free flour blend in place of self-rising flour and add 1 teaspoon of baking powder.

Storage/Reheating

If I have leftovers, I let them cool completely and store them in an airtight container in the refrigerator for up to 3 days. When I want to reheat them, I place them in a preheated oven at 350°F (175°C) for about 5 minutes until warm and crispy again. I avoid the microwave because it makes them soft instead of crisp.

FAQs

What kind of oil works best for frying cornbread?

I prefer using a neutral oil like vegetable or canola oil since they have high smoke points and don’t affect the flavor.

Can I use regular flour instead of self-rising flour?

Yes, I can use regular flour, but I add 1 teaspoon of baking powder and a pinch of salt to help the cornbread rise and stay light.

Can I make the batter ahead of time?

I don’t recommend making the batter more than 30 minutes in advance. Cornmeal absorbs liquid and can make the mixture too thick if it sits too long.

Can I air-fry the cornbread instead?

Yes, I can air-fry it at 375°F (190°C) for about 8–10 minutes, flipping halfway through. It won’t be as crispy as pan-fried, but it’s a good lighter option.

What can I serve with crispy fried cornbread?

I like serving it with soups, stews, chili, collard greens, or fried chicken. It also goes great as a snack with a touch of honey or butter.

Conclusion

I love how easy and satisfying this crispy fried cornbread is to make. It’s quick, uses everyday ingredients, and delivers that perfect blend of crunch and softness. Whether I’m making a cozy dinner or need a quick bite, this recipe always hits the spot.