Get Creative with Fried Cornbread Fixins’
Syrup, Honey or Jam: Channel breakfast vibes by drizzling your warm fritters with maple syrup, honey or fruity jam for the ultimate sweet and savory combo.
Cheese, Bacon & Jalapeño: Take these to a savory new level by mixing shredded cheese, crumbled bacon and diced jalapeños right into the batter before frying.
BBQ Sauce, Slaw & Fixins’: Make your fritters a bbq sandwich’s best friend by piling on tangy slaw, barbecue sauce and any other smoky fixin’s your heart desires.
Chili, Stews & Saucy Dishes: Fried cornbread is the ultimate dunker for sopping up hearty chili, stews, gumbos or any other saucy delights.
Herb & Spice Upgrades: Toss in handfuls of sharp cheddar, scallions, herbs, spices – the flavor options for fried cornbread are limitless!
No matter which delicious direction you take them, one thing’s for sure – these crispy, pillowy-soft fried cornbread fritters won’t last long! Dig into that buttery, corny perfection while it’s hot, because you won’t want to miss a single golden, crunchy-on-the-outside, fluffy-on-the-inside bite.
Fried Cornbread Fritters Recipe
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons granulated sugar
- 1/4 cup chopped scallions optional
- Vegetable oil for frying
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
- In another bowl, whisk together the buttermilk, egg, and sugar until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the scallions, if using. Let the batter rest for 5-10 minutes.
- Meanwhile, heat about 1/2 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F.
- Working in batches, carefully drop the batter by heaping tablespoonfuls into the hot oil, flattening them slightly with the back of the spoon. Fry until golden brown, about 2-3 minutes per side.
- Use a slotted spoon or spider to transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve the fritters warm with your favorite sweet or savory toppings, or as a side to hearty mains. Enjoy that crispy, corny goodness!
I’m so glad I found this recipe! I used this as a guide but I went lazy and used 2 boxes of jiffy mix, added a bit extra corn meal, and a can of creamed corn and fried them with veg oil and bacon grease. My family loved them but I’m positive if I made them from scratch like this recipe, they would be % better
When I saw that you had a recipe for fried cornbread, I knew you were a “down home” kind of girl! My Grandma made these and this recipe has been in my family for generations! If you’re looking for a good southern cooking staple- this is it! Cornbread, baby limas (most southern people call them butter beans,) some creamed corn or Mac and cheese, and collards- now that’s some good eating!
So basically hot water cornbread.
The flow of the article was smooth and logical. Your knowledge on this topic really shows. This is something more people should know about.