I think we can all agree there’s something deeply comforting about a hot piece of cornbread. But sometimes, I don’t want to wait for the oven to preheat and a whole pan to bake. That’s when I turn to these quick and easy cornbread fritters.
They are the perfect solution for a sudden craving, delivering all that golden, corny goodness in just a few minutes. Think of them as the charming, rustic cousin to both pancakes and traditional cornbread, with a wonderfully crisp edge and a tender, flavorful center.
Best of all, this recipe is incredibly forgiving and versatile. You can have them on the table in under twenty minutes, and they are just as happy next to a bowl of chili as they are on your breakfast plate with a drizzle of honey.
Why You’ll Love These Fritters
If you’ve never tried a cornbread fritter, you are in for a real treat. The process is as simple as mixing a quick batter and frying spoonfuls in a hot skillet. There’s no yeast, no long rest, and absolutely no fuss.
They puff up beautifully, creating little golden cakes that are crisp on the outside and soft within. The cornmeal provides a delightful texture and that signature earthy sweetness, which pairs magically with both sweet and savory toppings.
I love recipes that bridge meal categories so effortlessly. These fritters truly do it all, from a speedy side dish to a standout snack. Let’s get into what you’ll need to make them.
Ingredients Needed for the Recipe
One of the best things about this recipe is the short, simple ingredient list. You likely have most of these items in your pantry already. Here is everything you’ll need to gather up.
- Fine Ground Cornmeal: This is the star of the show. Please try to find fine ground cornmeal for the best texture. The coarse stuff, like polenta, will give you a gritty bite that isn’t as pleasant here.
- Self-Rising Flour: Just a quarter cup does the trick. It adds a little structure and, because it contains baking powder and salt, it helps our fritters rise without needing extra leavening agents.
- Kosher Salt: A bit of salt is essential to balance and enhance all the other flavors in the batter. I always prefer kosher salt for its clean taste.
- Water & Milk: The combination of water and milk creates the perfect liquid balance for the batter. I use whole milk for richness, but any milk you have will work just fine.
- Vegetable Oil: You’ll use oil in two ways. Some gets mixed right into the batter for moisture, and more is used for frying the fritters to golden perfection.
- One Large Egg: This acts as our binder, holding everything together and contributing to the fritter’s lovely texture.
- Butter and Honey (for serving): While optional, I consider them mandatory. A pat of salty butter melting into a hot fritter, followed by a kiss of honey, is pure heaven.
How to make Quick + Easy Cornbread Fritters Recipe?
The method is straightforward, but a few small details make all the difference. I highly recommend using a cast iron skillet if you have one. It holds heat so evenly and gives the fritters a fantastic crust.
Step 1 – Prepare Your Station
Before you even turn on the stove, take a moment to set up. Line a plate with a couple of paper towels. This will be your landing pad for the cooked fritters, where any excess oil can drain away. Trust me, it keeps them from getting soggy.
Now, grab a medium mixing bowl. You’ll want to get all your dry and wet ingredients combined here. I like to use a good old fashioned whisk for this job, as it breaks up any lumps in the cornmeal beautifully.
Step 2 – Mix the Batter
Add the cornmeal, self-rising flour, and salt to your bowl. Give these dry ingredients a quick stir with your whisk just to combine them. Then, pour in the water, milk, and that quarter cup of vegetable oil.
Crack in your egg last. Now, whisk it all together until you have a thick, smooth batter. It will be pourable, but it shouldn’t be runny like crepe batter. A thick, spoonable consistency is what we’re after. Don’t overmix it, just combine until everything is incorporated.
Step 3 – Heat the Skillet
Place your skillet over medium heat. Let it get properly hot, but you don’t want it smoking. To test, you can flick a tiny drop of water into the pan. If it sizzles and dances, you’re ready.
Add about one tablespoon of vegetable oil to the hot pan and swirl it around. Let the oil heat up for about thirty seconds. This ensures a good sear when the batter hits the pan.
Step 4 – Fry the Fritters
Using a tablespoon, carefully drop mounds of batter into the hot oil. I usually cook four or five at a time, depending on the size of my skillet. You don’t want to crowd them, as that will steam them instead of frying them.
Let them cook undisturbed for a couple of minutes. You’ll know it’s time to flip when the edges look set and are covered in little bubbles, and the bottoms are a deep golden brown.
Step 5 – Flip and Finish Cooking
Slide your spatula underneath a fritter and confidently flip it over. The second side will cook a bit faster, usually in about one to two minutes. You’re looking for that same lovely golden-brown color on both sides.
Once cooked, transfer the fritters to your paper towel-lined plate. Repeat the process with the remaining batter, adding a fresh tablespoon of oil to the pan for each new batch. Serve them immediately while they’re hot and crisp.
My Favorite Ways to Serve Them
This is where the fun really begins. Straight out of the skillet with just a bit of butter is perfection. But I love playing with different pairings depending on the meal.
For breakfast or a sweet snack, I slather them with salted butter and a generous drizzle of warm honey or pure maple syrup. The salty-sweet combination with the corn flavor is absolutely irresistible.
At dinnertime, they become the ultimate comfort food side. Serve them alongside a big bowl of hearty chili, a pile of slow-cooked collard greens, or some saucy barbecue chicken. They are fantastic for sopping up every last bit of flavor on your plate.
Tips
Over the years, I’ve picked up a few tricks that make this recipe even more foolproof. Here are my best tips for fritter success.
- Size matters. I find that tablespoon-sized fritters are the easiest to manage. They’re simpler to flip and cook through evenly. Larger ones can be trickier to handle in the pan.
- Don’t rush the heat. If your skillet isn’t hot enough, the fritters will absorb too much oil and become greasy. If it’s too hot, they’ll burn before cooking through. Medium heat is your friend.
- Feel free to customize the batter right before cooking. A handful of shredded cheddar cheese, some diced jalapeño, or even a few kernels of sweet corn can be stirred in for a fun variation.
- Keep cooked fritters warm in a single layer on a baking sheet in a low oven (about 200°F) if you’re frying multiple batches. This keeps them crisp while you finish cooking.
Storing and Reheating Leftovers
While these fritters are truly best eaten right away, you can absolutely save any leftovers. Let them cool completely to room temperature first.
Then, store them in an airtight container in the refrigerator for up to three days. To bring them back to life, I have two preferred methods. The quickest is the microwave, reheating in 30-second bursts until warm.
For a crisper result, warm a little oil in a skillet over low heat and reheat the fritters for a few minutes on each side. It refreshes that lovely exterior texture. They may not be quite as perfect as fresh, but they are still a delicious treat the next day.
Easy Cornbread Fritters Recipe
Description
These Quick + Easy Cornbread Fritters are tender little cornbread cakes fried like pancakes and served hot with butter and honey for a touch of sweetness. Perfect as a breakfast treat or a Southern-style side dish alongside collard greens, fried chicken, or chili!
ingredients
Instructions
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Line a plate with paper towels.
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In a medium bowl, whisk together the cornmeal, self-rising flour, salt, water, milk, ¼ cup vegetable oil, and egg to form a thick batter.
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Heat a cast-iron skillet or nonstick pan over medium-high heat until hot but not smoking. Add 1 tablespoon vegetable oil and let it heat for 30 seconds.
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Drop batter by the tablespoonful into the skillet. Cook until the edges are bubbling and the center is set, about 2–3 minutes.
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Carefully flip the fritters using a spatula and cook on the other side for 1–2 minutes, until golden brown.
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Transfer cooked fritters to the paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil to the pan as needed between batches.
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Serve hot with salted butter and honey if desired.
Nutrition Facts
Servings 6
Serving Size 1 fritter (approx.)
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 21.0 gg33%
- Saturated Fat 3.2 gg16%
- Trans Fat 0 gg
- Cholesterol 31 mgmg11%
- Sodium 60 mgmg3%
- Total Carbohydrate 40.1 gg14%
- Dietary Fiber 2.9 gg12%
- Sugars 0.4 gg
- Protein 7.3 gg15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Maple variation: Replace water with ½ cup milk + ½ cup pure maple syrup for sweet maple fritters.
- Savory option: Stir in ½ cup shredded sharp cheddar or pepper Jack cheese before frying.
- Buttermilk swap: Substitute ½ cup buttermilk for whole milk for tangier flavor.
- Add corn: Mix in ½ cup fresh or frozen corn kernels for extra texture.
- Tip: Smaller fritters are easier to flip and cook evenly.
Frequently Asked Questions
Are cornbread fritters the same as regular cornbread?
Not quite! Both use cornmeal, but fritters are pan-fried like pancakes, while traditional cornbread bakes in the oven. Fritters are quicker and have a crisp exterior with a soft interior.
What’s the difference between Northern and Southern cornbread?
Northern cornbread is less sweet, crumbly, and made with yellow cornmeal and fewer eggs. Southern cornbread often uses white or yellow cornmeal, more eggs, and has a cakelike, buttery texture—perfect for turning into fritters!
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals, or warm in a lightly oiled skillet over low heat until heated through.