Crispy Pan-Fried Cornbread
Golden, crunchy cornbread squares fried until the edges curl and the inside stays tender. Ready in 15 minutes with a skillet and basic pantry staples.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 4g
comfortcasualsouthernvegetariancrispytenderweeknightcomfort-food-night
Ingredients
- 1 8-inch square cornbread, leftover or store-bought
- 3 tbsp butter
- 2 tbsp vegetable oil
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp fresh chives or scallions, chopped (optional)
Instructions
- 1
Cut the cornbread into 2-inch squares. Pat each piece dry with a paper towel.
- 2
Heat butter and oil in a 12-inch skillet over medium-high heat until the surface shimmers, about 90 seconds.
- 3
Working in batches, add cornbread squares to the hot pan without crowding. Cook until deep golden, 2–3 minutes per side.
- 4
Transfer fried cornbread to a paper towel–lined plate. Season immediately with salt and pepper.
- 5
Scatter fresh chives over the top if desired. Serve warm.
Tools you’ll need
- 12-inch skillet
- paper towels
- tongs or slotted spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
