Fried Cornbread


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Fried cornbread, a beloved Southern classic, embodies the essence of comfort food with its crispy exterior and tender, fluffy interior. This simple yet satisfying recipe captures the heart of Southern cooking, offering a delightful combination of flavors and textures. Whether enjoyed for breakfast with warm syrup or paired with a savory dish, fried cornbread never fails to please the palate. In this article, we’ll guide you through the steps to create this mouthwatering treat in your own kitchen.


1 cup of self-rising flour

1 cup of all-purpose cornmeal

2 teaspoons of baking powder

1/2 teaspoon of salt

1 tablespoon of sugar (optional)

2 eggs

3/4 cup buttermilk

1/3 cup water

1/4 cup of cooking oil (vegetable, canola, melted bacon fat, etc.)

1 tablespoon of fat (for frying) or oil combined with a bit of butter


Prepare the Ingredients:

Line a rimmed baking sheet with paper towels and place a rack on top for draining the fried cornbread.

In a medium bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar (if using).

Mix the Wet Ingredients:

In a liquid measuring cup, combine the buttermilk, water, and cooking oil. Blend the mixture well.

Add eggs to the liquid mixture and mix until thoroughly combined.

Combine Wet and Dry Ingredients:

Gradually pour the liquid mixture into the bowl of dry ingredients.

Stir until all ingredients are incorporated into a smooth batter.

Heat the Skillet:

Heat the fat (or oil combined with butter) in a cast iron skillet over medium to medium-high heat.

Fry the Cornbread:

Using a ladle or measuring cup, drop batter by about 1/8 cup measures into the hot skillet to form small medallions.

Fry until golden brown and crisp on one side, then carefully flip and brown the other side.

Drain and Serve:

Once cooked, transfer the fried cornbread to the prepared rack to drain any excess oil.

Serve immediately with warm syrup for breakfast or as a snack. Alternatively, pair it with a savory dish or dip it in a flavorful pot likker (juice from greens).

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Serving Tips:

  1. Freshly Fried Cornbread: Fried cornbread is best enjoyed fresh off the skillet when it’s still hot and crispy. Serve it immediately with your choice of accompaniments.
  2. Accompaniments: Pair fried cornbread with a variety of toppings or sides. For breakfast or brunch, serve it with warm syrup, honey, or fruit preserves. For a savory option, pair it with fried chicken, barbecue, or a hearty stew.
  3. Creative Presentations: Get creative with your presentations by serving fried cornbread in different ways. Cut it into wedges for a rustic feel, or use cookie cutters to create fun shapes for special occasions.
  4. Garnishes: Add a touch of freshness and color to your fried cornbread by garnishing it with chopped herbs, sliced green onions, or a sprinkle of paprika.

Storage Tips:

  1. Immediate Consumption: Fried cornbread is at its best when consumed freshly cooked. However, if you have leftovers, store them properly to maintain their texture and flavor.
  2. Cooling Process: Allow any leftover fried cornbread to cool completely at room temperature before storing it.
  3. Refrigeration: Store cooled fried cornbread in an airtight container or resealable plastic bag. Place a sheet of parchment paper between the layers to prevent them from sticking together.
  4. Reheating: To reheat fried cornbread, place it on a baking sheet and warm it in a preheated oven at 350°F (175°C) for 5-10 minutes until heated through. Avoid microwaving, as it can make the cornbread soggy.
  5. Freezing: Fried cornbread can also be frozen for longer storage. Wrap individual pieces tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date and freeze for up to 1-2 months.
  6. Thawing: When ready to enjoy frozen fried cornbread, thaw it overnight in the refrigerator. Reheat as directed above before serving.

By following these serving and storage tips, you can ensure that your fried cornbread remains fresh, flavorful, and ready to enjoy whenever the craving strikes.


1. Can I use regular flour instead of self-rising flour in this recipe?

Yes, you can substitute self-rising flour with a combination of all-purpose flour and baking powder. For every cup of self-rising flour, use 1 cup of all-purpose flour plus 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

2. What if I don’t have buttermilk on hand?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it with enough milk to reach the 3/4 cup mark. Let it sit for 5-10 minutes until it thickens slightly before using it in the recipe.

3. Can I make the batter ahead of time and fry the cornbread later?

It’s best to fry the cornbread batter immediately after mixing it to ensure the optimal texture and consistency. However, if you need to prepare the batter ahead of time, you can refrigerate it for up to 1 hour before frying. Be sure to cover the batter tightly to prevent it from drying out.

4. How do I know when the fried cornbread is cooked through?

The fried cornbread should be golden brown and crispy on the outside and cooked through on the inside. You can test for doneness by inserting a toothpick into the center of a cornbread medallion. If it comes out clean with no wet batter sticking to it, the cornbread is done. Additionally, the cornbread should sound hollow when tapped gently with a spatula. If it’s still doughy in the center, continue cooking until fully cooked.


Fried cornbread is a cherished staple in Southern cuisine, offering a delightful blend of flavors and textures that appeal to food lovers of all ages. With this simple recipe, you can recreate the magic of crispy, golden-brown cornbread in your own kitchen. Whether enjoyed on its own or paired with your favorite dishes, fried cornbread is sure to become a beloved addition to your culinary repertoire.

📖 Recipe:

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Fried Cornbread

  • Author: Isabella
  • Total Time: 25 minutes
  • Yield: Makes approximately 12 medallions
  • Diet: Vegetarian


Indulge in the irresistible flavors of Southern cuisine with this crispy fried cornbread recipe. Perfectly golden-brown and bursting with savory goodness, it’s a delightful addition to any meal or snack time


1 cup of self-rising flour

1 cup of all-purpose cornmeal

2 teaspoons of baking powder

1/2 teaspoon of salt

1 tablespoon of sugar (optional)

2 eggs

3/4 cup buttermilk

1/3 cup water

1/4 cup of cooking oil (vegetable, canola, melted bacon fat, etc.)

1 tablespoon of fat (for frying) or oil combined with a bit of butter


  1. Combine dry ingredients in a bowl.
  2. Mix wet ingredients in a separate bowl.
  3. Blend wet and dry ingredients to form a smooth batter.
  4. Fry batter in hot skillet until golden brown and crispy.
  5. Drain on paper towels and serve warm.


Serve with warm syrup or alongside your favorite dishes for a delicious treat.

Add fresh corn for extra sweetness and texture during peak corn season.

Store leftovers in an airtight container and reheat before serving.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Snack
  • Method: Frying
  • Cuisine: Southern

Keywords: Fried cornbread recipe, Southern fried cornbread, Crispy cornbread, Breakfast recipe, Snack recipe, Southern cuisine

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