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Get ready to indulge in the crispy goodness of Southern Fried Cornbread, a classic dish with a crunchy exterior and a soft, delicious interior. This recipe brings a twist to traditional cornbread by adding a frying technique that elevates the flavors and textures.

Why Make This Recipe

Southern Fried Cornbread offers a delightful combination of flavors and textures – the crispiness of the fried outer layer contrasts with the moist and tender inside. It’s a quick and easy way to enjoy a beloved Southern staple with a unique twist.

How to Make Southern Fried Cornbread


  • 1 cup self-rising cornmeal mix
  • 2⁄3 cup water
  • 1 cup vegetable oil (for frying)


  1. Mix the self-rising cornmeal mix and water in a bowl to make a batter. Adjust the water amount to achieve your desired consistency.
  2. Heat vegetable oil in a skillet or frying pan over medium heat. Test the oil by dropping a small amount of batter – it should not fry too fast.
  3. Drop spoonfuls of the batter into the oil and flatten them with the back of a spoon to create patties. Fry until the bottom is light brown, then flip and cook the other side.
  4. Serve the Southern Fried Cornbread hot and enjoy its crispy exterior and tender interior.

How to Serve Southern Fried Cornbread

Serve the hot and crispy Southern Fried Cornbread as a side dish to your favorite Southern meals. It pairs perfectly with fried chicken, collard greens, or BBQ dishes. Enjoy it with butter, honey, or your favorite toppings.

How to Store Southern Fried Cornbread

Store any leftover Southern Fried Cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to enjoy the crispy texture again.

Tips to Make Southern Fried Cornbread

  • Adjust the thickness of the batter to your preference by adding more or less water.
  • Make sure the oil is at the right temperature before frying to achieve a crispy crust.
  • Use a cast-iron skillet for a classic Southern touch and even cooking.


For a twist on the classic recipe, you can add chopped jalapeños or cooked bacon bits to the batter for a spicy or savory kick.


  1. Can I use a different type of oil for frying? Yes, you can use canola oil or peanut oil as alternatives.
  2. Can I make the batter ahead of time? It’s best to fry the cornbread immediately after preparing the batter for optimal freshness.
  3. Can I bake the cornbread instead of frying? While it won’t have the same crispy texture, you can bake the batter in a preheated oven at 400°F for 20-25 minutes for a softer version.

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