If you crave that perfect crispy edge with a tender, flavorful inside, then you’re going to absolutely love Granny’s Fried Cornbread Recipe. This classic Southern treat takes the humble cornbread to a whole new crispy, golden level by frying it in oil until it’s perfectly crunchy on the outside and soft within. It’s comforting, downright delicious, and carries all the warmth of homemade goodness that makes every bite feel like a hug from Granny herself.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays a crucial role in crafting the authentic texture and rich flavor of Granny’s fried cornbread. From the coarse cornmeal that provides that signature grainy texture to the creamy buttermilk keeping things moist and tender, every addition is a little hero in this recipe.
- 1 cup cornmeal (yellow or white): The star ingredient giving cornbread its distinct grainy texture and subtle sweetness.
- 1/2 cup all-purpose flour: Balances the cornmeal with a smooth, tender crumb.
- 1 teaspoon baking powder: Adds lift so the cornbread stays light, not dense.
- 1/2 teaspoon salt: Enhances all the flavors and rounds out the sweetness.
- 1 tablespoon sugar (optional): A touch of sweetness if you like your cornbread mildly sweet.
- 1 cup buttermilk (or regular milk): Provides tang and moisture that keep the cornbread tender.
- 1 large egg: Binds everything together and adds richness.
- 2 tablespoons unsalted butter, melted (or vegetable oil): Contributes to a tender crumb and richer flavor.
- Vegetable oil, for frying: Ensures a crispy, golden crust when frying.
How to Make Granny’s Fried Cornbread Recipe
Step 1: Mix the Dry Ingredients
Start by combining the cornmeal, all-purpose flour, baking powder, salt, and sugar (if you’re using it) in a big mixing bowl. Mixing these dry components well is important because it evenly distributes the baking powder and salt, setting your cornbread up for perfect texture and seasoning.
Step 2: Whisk Together the Wet Ingredients
In another bowl, whisk the buttermilk, egg, and melted butter (or vegetable oil) until everything is smooth and blended. The creamy richness from the buttermilk and butter is what keeps the cornbread tender and flavorful from the inside out.
Step 3: Combine Wet and Dry
Add the wet ingredients to the dry and stir gently until just combined. Don’t overmix—some lumps are perfectly fine! Your batter should be thick but pourable; if it feels too stiff, slowly add a splash more buttermilk or water to reach the right consistency.
Step 4: Heat the Oil for Frying
Pour about an inch of vegetable oil into a heavy skillet and heat it over medium heat until shimmering but not smoking. The oil temperature is key—it should be hot enough to crisp the cornbread quickly without soaking up too much grease.
Step 5: Fry the Cornbread
Carefully spoon the batter into the hot oil, shaping each portion into small, round cakes. Fry for about 3-4 minutes on each side, or until each piece is golden brown and crisp. Work in batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggier bread.
Step 6: Drain and Serve
Use a slotted spoon to transfer the fried cornbread to a plate lined with paper towels to absorb any excess oil. Let them cool just slightly so they firm up a bit—then, get ready to enjoy that perfect crunch followed by tender, comforting cornmeal goodness inside.
How to Serve Granny’s Fried Cornbread Recipe
Garnishes
Enhance each bite with simple, classic toppings like a pat of melting butter, a drizzle of honey, or a sprinkle of flaky sea salt. These small touches elevate the crispy fried cornbread and bring out its naturally sweet and savory flavors beautifully.
Side Dishes
Granny’s fried cornbread pairs wonderfully with Southern staples such as collard greens, black-eyed peas, or a bowl of spicy chili. The crisp texture and warm corn flavor serve as the perfect base to scoop up hearty stews or complement smoky barbecue.
Creative Ways to Present
For a fun twist, top your fried cornbread with a dollop of creamy pimento cheese or avocado salsa to turn it into a party appetizer. You can also cut the fried cornbread into bite-size nuggets and serve them on skewers with dipping sauces for a playful finger food.
Make Ahead and Storage
Storing Leftovers
Store any leftover Granny’s fried cornbread in an airtight container at room temperature for up to 2 days. To keep the crust crispy, avoid stacking the pieces directly on top of each other.
Freezing
If you want to keep this treat on hand longer, freeze the fried cornbread pieces in a single layer on a parchment-lined tray. Once frozen solid, transfer them to a freezer bag for up to 1 month. This way, you can enjoy Granny’s fried cornbread recipe anytime you want!
Reheating
Reheat leftover or frozen fried cornbread in a hot skillet with a little oil or in the oven at 375°F until warmed through and crispy again. Avoid microwaving if possible, as it can make the crust soggy.
FAQs
Can I use regular milk instead of buttermilk?
Yes! While buttermilk adds a lovely tang and helps tenderize the cornbread, regular milk works just fine. To mimic buttermilk, you can add a teaspoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes before using.
What kind of oil is best for frying?
Vegetable oil, canola oil, or peanut oil are ideal because they have high smoke points and a neutral flavor, which helps achieve that perfect crisp without overpowering the cornbread’s taste.
Can I make this recipe gluten-free?
Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. The texture might be slightly different, but it will still be delicious.
How thick should I make the cornbread pieces for frying?
Try to keep the fried cornbread pieces about 1/2 inch thick. This thickness helps ensure the inside cooks through while the outside crisps nicely without burning.
Is this recipe suitable for a large crowd?
Definitely. You can easily double or triple the recipe and fry in batches. Granny’s fried cornbread recipe is perfect for gatherings and sure to be a crowd-pleaser!
Final Thoughts
There’s something truly special about sitting down to a plate of hot, crispy fried cornbread that tastes just like it did when Granny made it. I hope you feel inspired to try out this beloved Granny’s Fried Cornbread Recipe, share it around your table, and create your own warm memories one golden bite at a time.
Print
Granny’s Fried Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Snack
- Method: Frying
- Cuisine: Southern American
Description
Granny’s Fried Cornbread is a classic Southern recipe that transforms traditional cornbread batter into crispy, golden-fried pieces, perfect for a savory snack or side dish. With a crispy crust and tender inside, this fried cornbread offers a delightful twist on the familiar baked version, using simple ingredients and a quick frying technique.
Ingredients
Dry Ingredients
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional for a slightly sweet cornbread)
Wet Ingredients
- 1 cup buttermilk (or regular milk if unavailable)
- 1 large egg
- 2 tablespoons unsalted butter, melted (or vegetable oil)
For Frying
- Vegetable oil, for frying
Instructions
- Prepare the Cornbread Batter: In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar (if using). Stir until all the dry ingredients are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter or vegetable oil until fully combined to create the wet mixture.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. The batter should be thick yet pourable; if it feels too thick, add a small amount of buttermilk or water to loosen it.
- Heat the Oil: Pour vegetable oil into a deep skillet or frying pan to a depth of about 1/2 inch and heat it over medium heat until it reaches 350°F (175°C) or is hot enough that a small drop of batter sizzles upon contact.
- Fry the Cornbread: Using a spoon or small ladle, carefully spoon portions of batter into the hot oil, forming small pancakes or fritters. Fry for about 3 to 4 minutes on each side or until golden brown and crispy.
- Drain and Serve: Remove the fried cornbread pieces with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve warm as a delightful snack or side dish.
Notes
- For a sweeter variation, increase sugar to 2 tablespoons.
- You can substitute buttermilk with regular milk mixed with a teaspoon of lemon juice or vinegar.
- Maintain oil temperature to ensure crispy and non-greasy fried cornbread.
- Serve with honey, butter, or jam for added flavor.
- Leftover fried cornbread can be reheated in a skillet or oven for best texture.
