If you’re looking to bring a touch of Southern comfort right into your kitchen, you absolutely must try Granny’s Fried Cornbread Recipe. This delightful dish captures the perfect balance between crispy edges and a tender, fluffy interior, delivering those nostalgic flavors that feel like a warm hug straight from Grandma’s skillet. It’s an easy-to-make, crowd-pleasing classic that brings together humble ingredients to create a side that elevates everything from barbecues to simple weeknight dinners.
Ingredients You’ll Need
The magic of Granny’s Fried Cornbread Recipe lies in its simplicity. Each ingredient plays a crucial role in achieving the perfect texture, flavor, and golden color that make this dish so irresistible.
- Cornmeal: The star ingredient that gives cornbread its signature grainy texture and sweet, nutty flavor.
- All-purpose flour: Helps to bind the batter together, ensuring a tender crumb inside.
- Baking powder: Adds lightness and lift, helping the cornbread to rise beautifully.
- Baking soda: Reacts with the buttermilk to create extra fluffiness and a delicate crust.
- Salt: Enhances all the flavors, preventing the bread from tasting flat.
- Buttermilk: Provides a tangy depth and moisture, while reacting with leavening agents for that airy texture.
- Egg: Acts as a binder and adds richness to the batter.
- Vegetable oil: Adds moisture and helps achieve that golden crisp when frying.
- Extra oil for frying: Essential for creating the perfect, crunchy exterior on each cornbread round.
How to Make Granny’s Fried Cornbread Recipe
Step 1: Mix Dry Ingredients
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and salt. This thorough mixing ensures the leavening agents are evenly distributed, so your cornbread will rise evenly and have a consistent texture.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, and 2 tablespoons of vegetable oil until smooth. The buttermilk adds a subtle tang and reacts with the baking soda for a light, fluffy batter, while the egg binds everything together.
Step 3: Bring Wet and Dry Together
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine and help keep the cornbread tender rather than tough.
Step 4: Heat Your Skillet
Heat a skillet over medium heat and pour in enough oil to coat the bottom generously. For the crispiest results, a well-seasoned cast iron skillet is your best friend here. Let the oil get nice and hot before moving on.
Step 5: Fry Your Cornbread Rounds
Spoon small rounds of batter into the skillet. Use the back of the spoon to gently flatten them into disks about 3 inches wide. Fry for 2 to 3 minutes on each side until they develop a golden-brown, crisp crust that crunches with every bite.
Step 6: Drain and Serve Warm
Remove the fried cornbread rounds from the skillet and drain on paper towels to soak up any excess oil. Serve immediately for the best texture and taste, while they are still warm and inviting.
How to Serve Granny’s Fried Cornbread Recipe
Garnishes
If you want a little extra flair, sprinkle your Granny’s Fried Cornbread with a pinch of flaky sea salt or fresh herbs like chopped chives or parsley. A dollop of honey butter or a swipe of homemade jam brings a wonderful contrast of sweetness that elevates each bite to pure comfort food heaven.
Side Dishes
This fried cornbread pairs beautifully with classic Southern favorites such as collard greens, slow-smoked barbecue ribs, or a hearty bowl of chili. It’s also fantastic alongside creamy pinto beans or a tangy coleslaw for a balanced plate that satisfies on multiple levels.
Creative Ways to Present
Try stacking the cornbread rounds with layers of pulled pork and pickled jalapeños for a Southern-inspired slider, or cut them into bite-sized pieces to toss in a salad for a crunchy twist. You could even sweeten the batter slightly and serve with fresh berries and whipped cream for a unique breakfast treat that brings a smile to any morning.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover fried cornbread tightly in plastic wrap and store in the refrigerator. It will stay fresh for up to 3 days and maintain a good texture, making it easy to enjoy anytime.
Freezing
You can freeze Granny’s Fried Cornbread by placing the cooled rounds in a single layer on a baking sheet to freeze individually first, then transferring them to an airtight container or freezer bag. This prevents sticking and keeps each piece crisp. They can be frozen for up to 2 months without losing flavor.
Reheating
To bring back the perfect crispy exterior, reheat cornbread by warming it in a skillet over medium heat with a touch of butter or oil. Avoid the microwave if you want to keep that signature crunch, because it tends to soften the crust.
FAQs
Can I make Granny’s Fried Cornbread Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, and make sure your baking powder is gluten-free as well. The texture may vary slightly but will still be delicious.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk. Let it sit for 5 minutes to curdle before using.
How do I make the cornbread extra crispy?
Use a cast iron skillet and heat the oil until shimmering hot before adding the batter. Let the batter rest for about 5 to 10 minutes before frying to help the cornmeal absorb moisture and crisp up better during cooking.
Can I add sugar for a sweeter cornbread?
Yes, adding a pinch or two of sugar to the dry ingredients will give the cornbread a slightly sweeter flavor, which complements the savory frying nicely.
Is this recipe suitable for vegetarians?
Yes! Granny’s Fried Cornbread Recipe contains no meat or animal byproducts aside from eggs and dairy, making it perfect for a vegetarian diet.
Final Thoughts
There’s something truly special about the taste and texture of Granny’s Fried Cornbread Recipe—it’s a little piece of Southern tradition that brings joy with every bite. Whether you’re serving it as a side, a snack, or a base for creative dishes, it’s bound to become a beloved staple in your kitchen. So grab your skillet, roll up your sleeves, and treat yourself to this crispy, golden delight—you won’t regret it!
Print
Granny’s Fried Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 fried cornbread rounds
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern American
- Diet: Vegetarian
Description
Granny’s Fried Cornbread is a classic Southern American side dish made by frying a simple batter of cornmeal, flour, buttermilk, and eggs in a skillet until golden and crispy. This recipe delivers warm, crispy rounds of cornbread perfect for pairing with any meal.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil (plus more for frying)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, and 2 tablespoons of vegetable oil until smooth.
- Make Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix.
- Heat Skillet: Place a skillet over medium heat and add enough vegetable oil to coat the bottom. Heat until hot but not smoking.
- Fry Cornbread: Spoon small rounds of batter into the skillet and flatten slightly with the back of the spoon. Cook each side for 2 to 3 minutes or until golden brown and crispy.
- Drain and Serve: Remove the fried cornbread from the skillet and drain on paper towels to remove excess oil. Serve warm for best flavor and texture.
Notes
- For extra crispiness, use a cast iron skillet and let the batter rest for 5–10 minutes before frying.
- Optionally add a pinch of sugar to the batter for a sweeter flavor.
