This crispy fried cornbread turns a quick cornbread batter into golden patties with crunchy edges and a tender, corn flavored center. It takes about 10 minutes of prep and 18 minutes at the stove, so it fits easily beside soup or chili.
Spoonfuls of batter hit hot oil and spread into small round cakes that fry in a few minutes per side. A little buttermilk keeps the middle soft, and the cornmeal gives the edges a satisfying crunch that regular baked cornbread cannot match.
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Why This Crispy Fried Cornbread Recipe Works
Frying cornbread in shallow oil gives every patty a crisp shell all the way around. Baked cornbread has one crust, but these patties get two flat sides and a lacy edge, so every bite has crunch.
Buttermilk and baking powder lift the batter and keep the middle tender. The batter should be thick but pourable, so it holds its shape in the oil and spreads just enough to form a round patty.
The oil temperature matters more than anything else. At 350 degrees F the outside sets fast and the patty absorbs little oil, while oil that is too cool makes the cornbread greasy and heavy.
Ingredients for Crispy Fried Cornbread
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp granulated sugar, optional
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup vegetable oil for frying
Cornmeal. Fine or medium ground yellow cornmeal gives a tender patty. Coarse cornmeal makes a gritty texture.
Buttermilk. Use room temperature buttermilk so the melted butter does not clump when you stir them together.
Melted butter. Let it cool for a few minutes before mixing, or it will scramble the eggs.
Vegetable oil. Use a neutral oil with a high smoke point. You want about 1/4 inch of oil in the skillet.
Baking powder. Check the date on the can. Old baking powder gives flat, dense patties.
How to Make Crispy Fried Cornbread
1. Mix the dry ingredients Whisk the cornmeal, flour, baking powder, salt, and sugar in a large bowl.
2. Mix the wet ingredients Whisk the buttermilk, eggs, and melted butter in a second bowl until smooth.
3. Combine Pour the wet mixture into the dry and stir just until no dry spots remain. The batter should be thick but pourable.
4. Heat the oil Heat the oil in a large skillet over medium heat to 350 degrees F on a thermometer.
5. Drop the batter Drop 2 tablespoons of batter into the oil for each patty and flatten gently with the back of the spoon.
6. Fry Fry 2 to 3 minutes per side, until deep golden and crisp, working in batches of 4 so the oil stays hot.
7. Drain Move the patties to a wire rack set over paper towels to drain.
8. Serve Serve hot while the edges are still crisp.
How to Serve Crispy Fried Cornbread
Serve the patties hot with butter and honey, or alongside a bowl of six ingredient beef chili. They are also good next to crockpot chicken and gravy, with a scoop of homemade baked beans, or beside a bowl of creamy buttermilk coleslaw for a classic Southern style plate. Sprinkle with a little flaky salt right after frying for extra flavor.
How to Store and Reheat Crispy Fried Cornbread
Cool the patties completely and refrigerate them in an airtight container for up to 3 days. Reheat on a baking sheet at 375 degrees F for 8 to 10 minutes, until hot and crisp again. Freeze cooled patties in a single layer for up to 2 months and reheat from frozen at 375 degrees F for 12 minutes. Avoid the microwave, which makes them soft.
Tips and Variations for Crispy Fried Cornbread
Use a thermometer. Keep the oil at 350 degrees F. Too cool makes the patties greasy, and too hot burns the outside before the middle cooks.
Take care with hot oil. Never leave the skillet unattended and keep the handle turned inward. Lower the batter in gently so the oil does not splash.
Skip the raw batter. Do not taste the batter, since it contains raw eggs and raw flour.
Flag the allergens. These patties contain wheat, milk, and egg. Tell guests before serving.
Fry in batches. Crowding the pan drops the oil temperature and makes the patties soggy.
Add flavor. Fold in 1/2 cup of shredded cheddar, chopped jalapeno, or sliced green onions for a savory version.
Keep them warm. Hold finished patties on a wire rack and keep warm at 200 degrees F while you fry the rest.
Check trusted guidance. For safe frying and handling of leftovers, read the FDA safe food handling guidance.
Frequently Asked Questions About Crispy Fried Cornbread
How do I get crispy fried cornbread crunchy?
Fry in oil at 350 degrees F, flatten the patties thin, and drain them on a wire rack instead of a plate.
Can I make crispy fried cornbread with milk instead of buttermilk?
Yes. Stir 1 tablespoon of lemon juice into 1 cup of milk and let it rest for 5 minutes before using.
Can I bake crispy fried cornbread instead?
You can bake the batter in a hot greased skillet at 400 degrees F for about 20 minutes, but it will not have the same crunch.
Why are my patties greasy?
The oil was too cool or the pan was crowded. Keep it at 350 degrees F and fry only 4 at a time.
Can I make the batter ahead?
Mix it up to 1 hour ahead and keep it covered in the refrigerator. Baking powder loses strength over time, so fry soon.
Crispy Fried Cornbread
Equipment
- Large skillet
- Frying thermometer
- Wire rack
- Mixing bowls
- Spoon or small scoop
Ingredients
Main Ingredients
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 2 ½ tsp baking powder
- ¼ tsp salt
- 1 tbsp granulated sugar optional
- 1 cup buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- ¼ cup vegetable oil for frying, most stays in the pan
Instructions
Cooking
- Make the batter. Whisk the dry ingredients, then stir in the buttermilk, eggs, and butter until just combined.
- Heat the oil. Heat the oil in a large skillet to 350 degrees F.
- Fry. Drop 2 tablespoon scoops into the oil, flatten, and fry 2 to 3 minutes per side until deep golden.
- Drain. Drain on a wire rack and keep warm at 200 degrees F while you fry the rest.
- Serve. Serve hot with butter or honey.
