Fried Cornbread Recipe (Skillet)
This fried cornbread recipe is a quick-bread style option you can make in a skillet with just a few basics. You bring the dough together with boiling water and salt, then fry small pieces until lightly crisp outside and tender inside. Keep the heat at medium so it browns steadily without burning. Below you’ll find the ingredients and clear how-to steps.
Ingredients
Ingredients
Step-by-Step Method
Set up the bowl
Add the salt to a mixing bowl. Keep a spoon ready since the water will be very hot.
Pour in boiling water
Slowly add the boiling water while stirring. Don’t use your hands yet—let the heat drop a bit first.
Let it cool slightly, then form the dough
Rest 5–10 minutes until warm. Knead briefly to bring it together; if it feels too dry, add 1–2 tbsp hot water.
Heat the skillet
Add the oil to a skillet and warm over medium heat. You want it hot, but not smoking.
Fry small pieces
Pinch off walnut-size portions and flatten lightly. Fry 2–3 minutes per side, turning once, until nicely browned.
Drain and serve
Transfer to paper towels to drain. Serve warm; it’s also nice alongside soup or yogurt-based dips.