Tips
Let batter rest 5 minutes before frying for better texture.
Use bacon grease for authentic Southern flavor.
Keep cooked patties warm in a low oven if frying in batches.
Serve immediately for maximum crispiness.
Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
Nutritional Information (Approximate per serving)
Calories: 220
Protein: 5g
Sodium: 320mg
FAQs
What’s the difference between fried cornbread and baked cornbread?
Fried cornbread is pan-fried, thinner, and crispier than baked cornbread.
Can I make it without flour?
Yes, traditional hoecakes often use only cornmeal.
Why is my cornbread greasy?
Oil wasn’t hot enough—proper heat prevents excess absorption.
Can I reheat fried cornbread?
Yes, reheat in a skillet or air fryer to restore crispness.
Conclusion
Fried Cornbread is a classic Southern comfort food that proves simple ingredients can create unforgettable flavor. Crispy, golden, and endlessly versatile, these skillet-fried patties pair perfectly with hearty meals or stand alone as a satisfying snack. Whether you call them hoecakes or fried cornbread, this timeless recipe delivers warmth, tradition, and pure comfort in every bite.
-
1 cup cornmeal (yellow or white)
-
½ cup all-purpose flour
-
1 teaspoon baking powder
-
½ teaspoon salt
-
1 tablespoon granulated sugar (optional)
-
¾ cup buttermilk (or milk)
-
1 large egg
-
Vegetable oil or bacon grease, for frying
Instructions
In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar (if using). Stir until evenly mixed.
Step 2: Add the Wet Ingredients
Add buttermilk and egg to the dry ingredients. Stir just until a thick, spoonable batter forms. Do not overmix.
Step 3: Heat the Oil
Heat about ¼ inch of oil or bacon grease in a cast-iron skillet over medium heat. Oil should be hot but not smoking.
Step 4: Fry the Cornbread
Scoop batter by heaping tablespoons into the hot skillet, gently flattening into small patties. Fry for 2–3 minutes per side, until golden brown and crispy.
Step 5: Drain and Serve
Remove fried cornbread and place on a paper towel-lined plate to drain excess oil. Serve warm.
Notes
-
Use a cast-iron skillet for best browning.
-
Oil should stay hot—adjust heat as needed.
-
Batter should be thick, not runny.
-
Fry in batches to avoid overcrowding.
