Golden Crispy Fried Cornbread
Tender, buttery cornbread cut into wedges and pan-fried until the edges are deeply golden and crispy. A Southern classic that's ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 310
- Protein
- 6g
Ingredients
- 1.5 cups cornmeal
- ½ cup all-purpose flour
- 1.5 tsp baking powder
- 1.25 cups buttermilk
- 1 whole egg
- 4 tbsp butter, melted
Instructions
- 1
Whisk cornmeal, flour, baking powder, and 0.5 tsp salt in a bowl until combined.
- 2
Whisk buttermilk, egg, and 3 tbsp melted butter together, then pour into the dry mixture and stir until just combined.
- 3
Heat remaining 1 tbsp butter in a 10-inch cast iron skillet over medium-high until foaming, ~1 minute.
- 4
Pour batter into the skillet and bake at 425°F for 12–14 minutes until a toothpick comes out clean and edges are light golden.
- 5
Remove from oven, invert onto a cutting board, and cut into 8 wedges.
- 6
Return skillet to medium-high heat with a touch more butter. Fry wedges 1–2 minutes per side until deep golden and crispy at the edges.
Tools you’ll need
- 10-inch cast iron skillet
- large mixing bowl
- whisk
- oven
- cutting board
- knife
- toothpick
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