How to Make Southern Fried Cornbread

Perfect the Batter Consistency

Balance dry and wet ingredients for a thick but pourable batter that yields tender interiors.

Master the Frying Temperature

Maintain proper oil heat to achieve golden exteriors without burning or soggy centers.

Develop Crispy-Edge Technique

Allow batter to spread slightly in hot oil to maximize the crispy edge-to-tender center ratio.

Time the Flip Precisely

Watch for telltale bubbles forming on the surface before turning for perfect doneness.

Baking Tips

For authentic Southern flavor, use white cornmeal rather than yellow, though either will work.

If you don't have self-rising cornmeal, use regular cornmeal and add 1 tablespoon baking powder and 1/2 teaspoon salt.

The batter should be thick but pourable - adjust consistency with water or additional buttermilk as needed.

Bacon grease adds traditional flavor, but vegetable oil works well for a vegetarian version.

For best results, make sure the oil is hot before adding the batter (350°F is ideal).

For a sweeter version, increase sugar to 3 tablespoons and serve with honey or maple syrup.

Southern Fried Cornbread

Name: Southern Fried Cornbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Southern, American
Ingredients: 2 cups self-rising white cornmeal; 1/2 cup self-rising flour; 1 tablespoon sugar (optional); 1/2 teaspoon salt; 1 large egg, beaten; 1 1/4 cups buttermilk; 1/4 cup water (as needed for consistency); 3 tablespoons melted butter; 1/2 cup vegetable oil or bacon grease for frying; 2 tablespoons chopped green onions (optional); 1/2 cup corn kernels (optional); 1/4 cup grated cheddar cheese (optional)

A classic Southern comfort food featuring crispy-edged, tender cornbread patties fried to golden perfection. This versatile side dish pairs wonderfully with soups, stews, greens, or can be enjoyed on its own with a drizzle of honey or maple syrup. The cornmeal base creates a delightful texture with a subtle sweetness that complements savory meals.

Prep Time

10 Minutes

Cook Time

15 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

2 cups self-rising white cornmeal

1/2 cup self-rising flour

1 tablespoon sugar (optional)

1/2 teaspoon salt

1 large egg, beaten

1 1/4 cups buttermilk

1/4 cup water (as needed for consistency)

3 tablespoons melted butter

1/2 cup vegetable oil or bacon grease for frying

2 tablespoons chopped green onions (optional)

1/2 cup corn kernels (optional)

1/4 cup grated cheddar cheese (optional)

Instructions

In a large mixing bowl, combine the self-rising cornmeal, self-rising flour, sugar (if using), and salt.

In another bowl, whisk together the beaten egg, buttermilk, and melted butter.

Pour the wet ingredients into the dry ingredients and stir until just combined. If the batter seems too thick, add water a tablespoon at a time until it reaches a thick but pourable consistency (similar to pancake batter).

If using any optional add-ins like green onions, corn kernels, or cheese, fold them into the batter now.

Heat vegetable oil or bacon grease in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering but not smoking.

Using a 1/4 cup measuring cup, scoop the batter and carefully pour into the hot oil, creating round patties. Cook 3-4 patties at a time, depending on the size of your skillet, being careful not to overcrowd.

Cook for 2-3 minutes until the edges are crispy and bubbles form on the surface, then flip with a spatula and cook for another 2 minutes until golden brown on both sides.

Remove the fried cornbread patties and place on a paper towel-lined plate to absorb excess oil.

Continue with remaining batter, adding more oil to the skillet as needed between batches.

Serve immediately while hot and crispy.

Southern Fried Cornbread

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Southern Fried Cornbread

Southern Fried Cornbread

Ingredients

Instructions