There is something truly magical about Granny’s Fried Cornbread Recipe that turns simple ingredients into a golden, crispy, and utterly irresistible treat. This version of fried cornbread carries the heart of Southern comfort food in each bite, balancing a slightly sweet, tender interior wrapped in a perfectly crunchy exterior. Whether you’re craving a cozy breakfast companion or a delightful sidekick for dinner, this recipe brings warmth and nostalgia right to your kitchen in the most delicious way.
Ingredients You’ll Need
The magic of Granny’s Fried Cornbread Recipe lies in its humble yet essential ingredients that work in harmony to create texture, flavor, and color. Each component is carefully chosen to ensure the cornbread has that perfect balance of softness and crunch, with a touch of subtle sweetness to round things out.
- Cornmeal (1 cup): The star of the show, providing the signature corn flavor and grainy texture.
- All-purpose flour (1/2 cup): Adds structure and helps create that tender crumb inside.
- Baking powder (1 teaspoon): Gives your cornbread a gentle lift to keep it light.
- Salt (1/2 teaspoon): Enhances all the flavors and balances sweetness.
- Sugar (1 tablespoon, optional): Adds a delicate sweetness, just like Granny liked it.
- Buttermilk (1 cup): Brings tanginess and moisture, ensuring a tender texture; regular milk works in a pinch.
- Large egg (1): Binds ingredients and adds richness.
- Unsalted butter, melted (2 tablespoons): For a subtle buttery flavor that deepens the taste.
- Vegetable oil (for frying): Creates the crisp, golden crust that makes this recipe so special.
How to Make Granny’s Fried Cornbread Recipe
Step 1: Prepare the Cornbread Batter
Start by whisking together the dry ingredients — cornmeal, flour, baking powder, salt, and sugar if you’re using it — in a large bowl until they’re evenly combined. Then, in another bowl, mix the buttermilk, egg, and melted butter. Slowly pour the wet ingredients into the dry, stirring gently until just combined. You want a batter that is thick but can still be scooped or dropped by spoonfuls. If it’s too stiff, a splash more buttermilk or water will loosen it up just right.
Step 2: Heat the Oil
Grab a heavy skillet, preferably cast iron if you have one, and pour about a quarter-inch of vegetable oil. Warm it to a medium heat until the oil shimmers and a tiny drop of water sizzles upon contact. This perfect temperature is crucial for getting that satisfying golden crust without soaking up too much oil.
Step 3: Fry the Cornbread
Carefully drop spoonfuls of the batter into the hot oil, flattening each slightly with the back of your spoon to form patties roughly 3 to 4 inches across. Let them fry undisturbed for 3 to 4 minutes until the bottoms are beautifully golden and crispy. Flip with a spatula and cook the other side the same way. Keep an eye on the oil’s heat, adjusting as needed to maintain the perfect frying temperature throughout.
Step 4: Drain and Serve
Once your fried cornbread is irresistibly golden and crispy all over, transfer each piece to a paper towel-lined plate to drain off excess oil. Serve these warm, preferably with a pat of butter melting on top, a drizzle of honey, or alongside your favorite savory dishes. The combination of crispy edges and fluffy insides will have everyone asking for seconds!
How to Serve Granny’s Fried Cornbread Recipe
Garnishes
Simple garnishes can elevate this fried cornbread from comforting to downright unforgettable. A soft pat of melting butter or a drizzle of sweet honey complements the subtle sweetness of the cornbread beautifully. For a savory twist, sprinkle with freshly chopped herbs like chives or parsley that add a fresh pop of color and flavor.
Side Dishes
This fried cornbread pairs wonderfully with a variety of dishes; think rich, hearty stews, smoky barbecues, or tangy chili. It’s a classic dance partner for Southern favorites like collard greens, candied yams, or creamy pinto beans. The crispy texture also makes it an excellent accompaniment to fresh salads or a bowl of soup for contrasting textures.
Creative Ways to Present
For a fun twist, stack your fried cornbread patties with layers of pulled pork or fried chicken, adding coleslaw and pickles for a crunchy contrast and playful presentation. You can even turn this into a handheld treat by topping with jalapeños and melted cheese, serving it like a cornbread slider. The possibilities are as endless as your appetite!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your feast, store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. When ready to enjoy again, gently reheat to retain that crispy outside and soft, tender inside.
Freezing
Want to keep Granny’s Fried Cornbread Recipe on hand for busy days? Absolutely freeze them! Lay the cornbread patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or container. They’ll keep well for up to 2 months, ready to be thawed and enjoyed anytime.
Reheating
To bring back the fresh-from-the-skillet crispness, reheat frozen or refrigerated cornbread patties in a hot skillet with a small drizzle of oil or in a toaster oven. Avoid microwaving as it can make them soggy. A few minutes on each side will revive that tasty, golden crunch like new.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk if you don’t have buttermilk on hand. The cornbread might miss a slight tanginess, but the recipe will still work great. To mimic buttermilk, you can add a teaspoon of lemon juice or vinegar to the milk and let it sit for a few minutes before mixing.
Is it necessary to use vegetable oil for frying?
Vegetable oil is preferred because it has a neutral flavor and a high smoke point, which is perfect for frying. However, you can also use other neutral oils like canola or peanut oil if you prefer. Just avoid oils with strong flavors or low smoke points.
How thick should I make the cornbread patties?
Flatten the batter to about a quarter-inch thick patties, roughly 3 to 4 inches in diameter. This thickness ensures that the cornbread cooks through evenly, getting crispy on the outside without leaving raw batter inside.
Can I make this recipe gluten-free?
To make Granny’s Fried Cornbread Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup the same. Make sure your baking powder is gluten-free as well. The texture might be slightly different but still delicious!
What is the best pan to use for frying?
A cast iron skillet is ideal because it retains heat evenly and helps give the cornbread that wonderful, consistent golden crust. However, a heavy-bottomed frying pan will also work well if you don’t have cast iron.
Final Thoughts
If you’re looking for a cozy, crispy, and utterly satisfying treat to bring a bit of family warmth into your kitchen, Granny’s Fried Cornbread Recipe is a must-try. It’s simple enough to whip up any time but special enough to be a star at every meal. So go ahead, gather those simple ingredients and dive into a plate of golden goodness that feels like a hug from home.
Print
Granny’s Fried Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Description
Granny’s Fried Cornbread is a deliciously crispy and golden cornbread recipe cooked in a skillet with hot vegetable oil. This Southern-inspired dish combines cornmeal, flour, and buttermilk to create thick, fluffy patties that are fried to perfection. Perfect as a side or snack, these fried cornbread patties offer a delightful crunch with a soft interior, ideal for serving with butter, honey, or alongside your favorite savory meals.
Ingredients
Dry Ingredients
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional for a slightly sweet cornbread)
Wet Ingredients
- 1 cup buttermilk (or regular milk if unavailable)
- 1 large egg
- 2 tablespoons unsalted butter, melted (or vegetable oil)
For Frying
- Vegetable oil, for frying
Instructions
- Prepare the Cornbread Batter: In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar (if using). Stir well to mix all the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter (or vegetable oil) until smooth and combined.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be thick but pourable; if it’s too thick, add a little more buttermilk or water to loosen it slightly.
- Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet or frying pan (preferably cast iron) and heat over medium heat. The oil is ready when it shimmers and a drop of water sizzles upon contact.
- Fry the Cornbread: Using a spoon or ice cream scoop, drop spoonfuls of batter into the hot oil. Flatten gently with the back of the spoon to form small patties roughly 3-4 inches in diameter. Fry each patty for 3-4 minutes on each side until golden brown and crispy, flipping carefully with a spatula.
- Maintain Oil Temperature: Continue frying the remaining batter, adjusting the heat as necessary to keep the oil at the proper temperature and avoid burning or undercooking the patties.
- Drain and Serve: Remove the fried cornbread patties from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with butter, honey, or your choice of savory accompaniments.
Notes
- Butter or vegetable oil can be used interchangeably in the batter depending on preference or availability.
- Adjust the sugar quantity or omit it for a savory version.
- Use a cast iron skillet if possible for even heating and better frying results.
- Ensure oil is hot enough before frying to prevent the cornbread from absorbing too much oil.
- Serve the fried cornbread patties warm for the best taste and texture.
