Southern Style Fried Cornbread

Southern Style Fried Cornbread

This Southern Style Fried Cornbread is southern for sure! Just like my grandmother used to make except she added in diced hot peppers!


She called ’em “pepper patties”. Delicious.

I still remember as a child eating the crunchy bits and trying to avoid the hot pepper bits!!!

Fried cornbread goes well with any boiled leafy greens, cabbage, lima beans, black-eyed peas, fried fish, or pork chops. You just can’t beat fried cornbread!

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Southern Style Fried Cornbread
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

This Southern Style Fried Cornbread reminds me of my childhood!

Course: Bread
Cuisine: American
Keyword: Southern Style Fried Cornbread
Servings: 6
Calories: 295 kcal
  • 1 cup White Lily self-rising cornmeal mix
  • 2/3 cup water
  • 1 cup vegetable oil for frying
  1. Mix the first two ingredients to make a batter --- add more or less water depending on how thick or thin you want your cornbread patties. The best way would be to mix in small amounts of water at a time to get the consistency you want.
  2. In a skillet or frying pan bring the oil up to medium heat and test 1/2 teaspoon drop of batter, You do not want it to fry too fast. I normally cook mine on #6 and then turn down to #5 on my stove.
  3. Drop the batter by tablespoons full and pat out with the back of a spoon to make a pattie. Turn over when the bottom is light brown.


Serve and enjoy this tasty bread!

Up Next:

Mexican Jalapeno Cornbread Muffins!

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Recipe based on one by Seasoned Cook
Photo by Seasoned Cook