Southern Style Crispy Fried Cornbread Patties
Make classic Southern fried cornbread patties with crispy edges and a tender inside using this simple, quick recipe. This is comfort food ready fast.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1/4 cup milk
- Vegetable oil or bacon grease for frying
Instructions
- In a medium bowl, whisk together the cornmeal, flour, sugar, salt, and baking soda.
- In a separate small bowl, whisk together the buttermilk, egg, and milk until combined.
- Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. A few lumps are fine.
- Heat about 1/2 inch of oil or bacon grease in a large, heavy skillet (cast iron works best) over medium heat until shimmering, about 350 degrees Fahrenheit.
- Drop the batter by spoonfuls or use a 1/4 cup measure to drop batter into the hot fat, forming patties about 3 inches wide. Do not crowd the pan.
- Fry for 3 to 4 minutes per side, until golden brown and crispy on the exterior.
- Remove the patties from the skillet and place them on a wire rack or a plate lined with paper towels to drain excess oil.
- Serve the fried cornbread hot with butter, honey, or alongside beans or chili.
Notes
- For extra crispy edges, make sure your frying fat is hot enough before adding the batter.
- You can use leftover cornbread batter for these patties if you have any from a baked recipe.
- Serve these patties with chili or greens for a classic soul food side dish.
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 4
- Cholesterol: 35