Ohhh buddy, are you in for a treat today! We’re frying up some golden cornbread deliciousness that’s going to have your tastebuds doing a happy dance. I’m talking about those irresistibly crispy, pillowy-soft fried cornbread fritters that’ll transport you straight to Southern comfort food heaven.
Just imagine sinking your teeth into that crunchy, buttery exterior only to reveal the most luscious, tender crumb inside. It’s like getting the best parts of cornbread and a fluffy pancake all in one heavenly handheld package. One bite and you’ll be hooked on their distinctive corny essence with hints of sweet buttermilk tangyness.
Whether you want to dunk them in a vat of maple syrup for breakfast or make them the star sidekick to your barbecue classics, these fried cornbread bites are downright addictive. They’re quick and easy enough for anytime cravings, yet guaranteed to steal the show at any Southern-style spread.
The Fried Cornbread Fritter Advantage
Meal in One Bite: Why choose between cornbread and pancakes when you can have it all? These crispy little numbers combine the best textures and flavors into one awesome anytime treat.
Straight From Skillet to Mouth: Forget waiting for a whole pan to bake – these fry up hot and fresh for immediate cornbread satisfaction. That first sizzling bite straight out of the skillet? Unbeatable!
Weekend Breakfast Wow: Up your breakfast game by swapping plain ol’ pancakes for these Southern-fried gems. Drizzle with syrup, honey butter or stuff them with your favorite sweet or savory fillings.
Barbecue’s Best Friend: What barbecue spread is complete without some crunchy cornbread to soak up all those saucy, smoky flavors? These fritters are the ultimate sidekick for your proteins and fixings.
Portable Perfection: Fried too many fritters? No problem – these babies are made for snacking on the go. Toss a few in your bag or lunchbox for a crispy, corny pick-me-up wherever you go.
Keys to Crispy Fried Cornbread Bliss
Proper Portions: Don’t go making doorstop-sized fritters! Keeping them around 2-3 inches wide ensures they’ll fry up crispy on the outside but stay lusciously tender in the middle.
Hot but Not Too Hot Oil: You want your oil nice and hot (around 350°F) so the fritters immediately start sizzling for max crunchiness. But go too hot and the outsides will burn before the insides cook through.
Don’t Crowd the Pan: As tempting as it is to fry up the whole batch at once, overcrowding the pan leads to a sad, soggy mess. Give those little fritters some room to breathe and crisp up properly.
Flip With Confidence: When those bottoms turn deep golden brown, it’s flip time! Use a sturdy spatula or fork and swiftly (yet gently) flip them over to cook the other side.
Drain Well: Once both sides are crispy-fried perfection, let any excess oil drip off onto a paper towel-lined plate. Now you’ve got maximum crunch with none of the sogginess!
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!
Notes
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.