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.