Fried Cornbread

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 8-10 small patties

Ingredients

2 cups yellow cornmeal (self-rising or plain)
1 cup boiling water
1 teaspoon salt (omit if using self-rising cornmeal)
½ teaspoon sugar (optional, for slight sweetness)
¼ cup all-purpose flour (optional, for less crumbly texture)
2-3 tablespoons bacon grease, vegetable oil, or butter (for frying)
¼ cup buttermilk or milk (optional, for richer flavor)

Optional Add-ins:

¼ cup finely diced onion
¼ cup diced jalapeños
½ cup corn kernels (fresh or frozen)
¼ cup shredded cheddar cheese
1 teaspoon garlic powder

Instructions

Step 1: Combine Dry Ingredients

In a medium bowl, whisk together the cornmeal, salt (if using), sugar, and flour (if using). If you’re using self-rising cornmeal, skip the salt.

Step 2: Add Boiling Water

Pour the boiling water over the cornmeal mixture. Stir vigorously with a fork or wooden spoon until the mixture comes together into a thick, stiff dough. The dough should be moist but not wet — you should be able to shape it into patties with your hands.

If the dough is too dry and crumbly, add another tablespoon of boiling water. If it’s too wet and sticky, add a little more cornmeal.

Step 3: Let It Rest

Let the dough rest for 5 minutes. This allows the cornmeal to absorb the liquid and the starches to hydrate, resulting in better texture.

Step 4: Shape the Patties

Scoop about 2 tablespoons of dough and roll it into a ball. Flatten gently into a patty about ½-inch thick. Repeat with the remaining dough. You should get 8-10 patties depending on size.

If the dough sticks to your hands, wet your fingers slightly with cold water.

Step 5: Heat the Fat

In a large cast-iron skillet or heavy-bottomed frying pan, heat about 2-3 tablespoons of bacon grease or oil over medium heat. The fat should shimmer but not smoke (about 350°F).

Step 6: Fry the Cornbread

Carefully place the patties in the hot oil, leaving space between each one (work in batches if needed). Fry for 3-4 minutes per side until golden brown and crispy.

Don’t crowd the pan — overcrowding lowers the oil temperature and makes the cornbread greasy instead of crispy.

Step 7: Drain

Transfer the fried cornbread to a plate lined with paper towels to drain excess oil. Sprinkle with a little salt while still hot, if desired.

Step 8: Serve

Serve hot and fresh. Fried cornbread is best eaten immediately while still warm and crispy.