Crispy fried cornbread

Crispy Fried Cornbread is a Southern-style treat — golden, crunchy on the outside, soft and flavorful inside. Think of it like little cornmeal cakes or “cornbread patties” that are pan-fried instead of baked. These are perfect as a side with greens, beans, chili, or just on their own with a dab of butter.

🌽 Crispy Fried Cornbread (Cornbread Patties)

✅ Ingredients (Makes about 6–8 patties):

1 cup cornmeal (yellow or white, medium or fine grind)
¼ cup all-purpose flour (optional, for binding)
1 tsp baking powder
½ tsp salt
½ tsp sugar (optional)
1 small egg
¾ cup buttermilk (or milk + 1 tsp vinegar)
2–4 tbsp water (if needed to thin batter)
Oil for frying (vegetable, peanut, or canola)

🔥 Instructions:

1. Make the Batter:

In a bowl, mix together cornmeal, flour, baking powder, salt, and sugar.
In a separate bowl, whisk the egg and buttermilk.
Combine wet and dry ingredients. Stir just until combined.
The batter should be thick but spoonable. Add a tablespoon or two of water if needed to loosen.

2. Heat the Oil:

In a heavy skillet (cast iron preferred), pour in oil about ¼ inch deep.
Heat over medium heat until shimmering — about 350°F (you can test with a small bit of batter; it should sizzle).

3. Fry the Cornbread:

Drop heaping tablespoons of batter into the hot oil.
Flatten slightly with the back of the spoon to form patties.
Fry 2–3 minutes per side, or until golden brown and crispy.
Don’t overcrowd the pan — work in batches.

4. Drain and Serve:

Remove and drain on a paper towel-lined plate.
Serve hot, optionally with:
- Honey or hot honey
- Butter
- Chow chow or pickled onions
- Collard greens or soup

🍽️ Tips & Variations:

For extra flavor: Add chopped scallions, jalapeños, or shredded cheddar to the batter.
Want it egg-free? Use a spoonful of applesauce or a flax egg (1 tbsp ground flax + 2.5 tbsp water).
No buttermilk? Use plain yogurt thinned with water or lemon juice + milk.

Would you like a version that’s sweet, cheesy, vegan, or gluten-free?