Fried Cornbread

Savor the taste of the South with this crispy and flavorful fried cornbread recipe. Perfectly golden and delightfully crunchy on the outside, while remaining moist and tender on the inside, it’s sure to become a new favorite in your kitchen.


1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons bacon grease or vegetable oil, for frying


In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk and egg until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Heat the bacon grease or vegetable oil in a skillet over medium heat.
Once the grease is hot, drop spoonfuls of the batter into the skillet, using about 1/4 cup for each cornbread cake.
Cook until golden brown on one side, then flip and cook until golden brown on the other side, about 2-3 minutes per side.
Remove the cornbread cakes from the skillet and place them on a paper towel-lined plate to drain any excess grease.
Serve warm and enjoy the deliciously crispy goodness!
Prep Time: 10 minutes
Calories: Approximately 120 per serving

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