Description
Fried cornbread, also known as corn cakes or hoe cakes, is a Southern classic made with simple ingredients like cornmeal, flour, and buttermilk. These golden, crispy-edged rounds are pan-fried to perfection and make a delicious side dish for chili, greens, barbecue, or breakfast with syrup and butter.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (preferably yellow)
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar (optional)
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- ¼ cup water (as needed for consistency)
For Frying
- ¼ cup vegetable oil or bacon grease
Instructions
- Prepare the Dry Ingredients: In a large bowl, mix together cornmeal, flour, baking powder, baking soda, salt, and sugar if using, ensuring the dry ingredients are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk and egg thoroughly to combine.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir just until everything is combined. If the batter is too thick, gradually add the water to reach a slightly thick but spoonable consistency.
- Heat the Skillet: Place a cast-iron skillet over medium heat and add a few tablespoons of vegetable oil or bacon grease. Allow it to heat until shimmering but not smoking.
- Fry the Cornbread Cakes: Drop the batter by heaping spoonfuls into the skillet. Use the back of the spoon to flatten each batter drop into a round cake about 3-4 inches in diameter.
- Cook Until Golden: Fry the corn cakes for 2 to 3 minutes per side, or until they develop a golden brown crust with crispy edges. Use a spatula to carefully flip them to cook the other side evenly.
- Drain and Serve: Remove the fried cornbread from the skillet and place on paper towels to drain excess oil. Serve warm with butter, syrup, honey, or alongside savory dishes such as chili, beans, or greens.
Notes
- For extra flavor, stir chopped green onions or jalapeños into the batter before frying.
- Use coarse cornmeal for a more rustic texture and added crunch.
- Serve fried cornbread with butter and honey for a sweet breakfast option or with savory sides like beans and greens.
