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–+ servings

Fried Cornbread

Deliciously crispy on the outside and soft on the inside, this fried cornbread is a versatile Southern classic perfect for pairing with soups, stews, or enjoying with honey.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 10 pieces
Course: Side Dish, Snack
Cuisine: Southern
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tbsp sugar (optional) for light sweetness
  • 1 tsp baking powder
  • ½ tsp salt
Wet Ingredients
  • ½ cup milk
  • 1 large egg
  • 2 tbsp melted butter
For Frying
  • as needed vegetable oil for frying

Method
 

Make the Batter
  1. In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
  2. In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until combined. The batter will be thick but scoopable.
Heat the Oil
  1. Pour about ½ inch of vegetable oil into a skillet and heat over medium. The oil is ready when a small drop of batter sizzles immediately on contact.
Fry the Cornbread
  1. Spoon about 2 tablespoons of batter into the hot oil for each cake. Flatten slightly with the back of a spoon for even cooking.
  2. Cook 2–3 minutes per side, or until golden brown and crispy. Don’t crowd the pan — work in batches for the best results!
Drain & Serve
  1. Transfer fried cornbread to a paper towel-lined plate. Sprinkle with a little salt (or sugar!) while hot, and serve warm.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gFiber: 1gSugar: 1g

Notes

For best results, don't overmix the batter, and let it rest for 5-10 minutes before frying. Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

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