1. Make the Batter
In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix egg, buttermilk, and melted butter.
Combine wet and dry ingredients—don’t overmix (a few lumps are fine).
2. Heat the Oil
Heat oil or butter in a cast-iron skillet over medium heat (about 350°F/175°C).
3. Fry to Crispy Perfection
Drop batter by ¼ cup portions into the hot oil.
Flatten slightly with a spatula.
Fry 2-3 mins per side until deep golden brown and crispy.
Drain on paper towels.
Pro Tips for the Best Fried Cornbread
🔹 Use cast iron – Ensures even heat and extra crispiness.
🔹 Don’t overcrowd – Fry in batches to keep oil hot.
🔹 For extra crunch – Add a spoonful of corn kernels to the batter.
🔹 Sweet or savory? Adjust sugar—1 tbsp for lightly sweet, 2+ for a dessert version.
5 Delicious Ways to Serve
With Chili or Soup – The ultimate dunking bread.
Breakfast Style – Drizzle with honey or maple syrup.
Crumbled in Salad – Like cornbread croutons!
With Collard Greens – Soaks up potlikker perfectly.
As a Snack – Warm with butter and flaky salt.
Why This Recipe is a Keeper
This isn’t your average cornbread—frying gives it an irresistible crispy crust while keeping the inside soft and fluffy. It’s quicker than baking a whole pan, and the flavor is next-level rich.
Warning: You’ll never go back to plain cornbread again!
More Southern Favorites:
➡️ [Skillet Cornbread with Cracklins]
➡️ [Buttermilk Hush Puppies]
➡️ [Sweet Potato Cornbread]
👇 Tried This Recipe? Rate It & Tag #FriedCornbreadLove!
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