Fried Cornbread in a Skillet Recipe (Buttermilk & Onion)
This skillet fried cornbread recipe uses a simple batter with buttermilk, egg, and chopped onion. You’ll cook it thin in a hot pan so the outside browns lightly while the inside stays tender. Below you’ll find the ingredients and clear how-to steps to make it without fuss.
Ingredients
For the batter
Step-by-Step Method
Prep the onion
Finely chop the onion. If it’s very watery, let it drain for a minute so the batter doesn’t get too thin.
Mix the wet ingredients
In a bowl, whisk the buttermilk and egg just until combined. Stir in the chopped onion.
Heat the skillet
Set a nonstick or well-seasoned skillet over medium heat. Add the oil and swirl to coat; it should be hot but not smoking.
Add the batter
Pour the mixture into the pan in one layer. Use a spatula to gently spread it into a thin round and tidy the edges.
Fry and flip
Cook for 5–6 minutes until the bottom is nicely browned. Flip carefully, then cook 4–6 minutes more on the second side.
Rest and serve
Take it off the heat and let it rest for 2 minutes. Slice and serve warm.