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The Ultimate Crispy Southern Fried Cornbread: Quick Skillet Method

A stack of five golden brown, crispy fried cornbread patties served on a light ceramic plate.
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Make classic Southern fried cornbread with a perfectly crispy exterior and a fluffy, tender inside using this straightforward skillet method. This recipe is a quick side dish for chili or greens.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil, plus more for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  2. In a separate bowl, whisk the buttermilk and egg together until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter.
  4. Add 1/4 cup of vegetable oil to the batter and stir briefly.
  5. Place a heavy cast-iron skillet (10-inch is ideal) over medium heat. Add enough vegetable oil to coat the bottom generously, about 1/4 inch deep. Heat the oil until it shimmers, reaching about 375 degrees Fahrenheit.
  6. Carefully drop the batter by large spoonfuls (about 1/4 cup each) into the hot oil, forming small patties or hoecakes. Do not overcrowd the skillet.
  7. Fry for 3 to 4 minutes per side, until the edges are deep golden brown and crispy, and the center is cooked through and fluffy.
  8. Remove the fried cornbread patties from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
  9. Serve immediately with butter and honey for classic Southern comfort food flavor.

Notes

  • For the best crispiness, ensure your oil is hot enough before adding the batter. If the oil is too cool, the cornbread will absorb too much oil and become greasy instead of crispy.
  • You can substitute regular milk for buttermilk if necessary, but add 1 teaspoon of white vinegar or lemon juice to the milk and let it sit for 5 minutes to create a slight tang.
  • This recipe makes small patties perfect for frying, similar to hoecakes. For thicker squares, use a 9-inch cast iron skillet and pour all the batter in, cooking slowly over medium-low heat, covering the skillet for the first few minutes.

Nutrition

Find it online: https://cookerycommand.com/fried-cornbread-crispy-southern-skillet-recipe/