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

Scale

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

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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.