Introduction
Fried Cornbread is a true Southern staple—simple, rustic, and deeply comforting. Known by many names such as hoecakes or cornmeal fritters, this old-fashioned bread is pan-fried until golden and crispy on the outside while staying soft and tender inside. It’s the kind of food that brings back memories of cast-iron skillets, country kitchens, and meals made with love and practicality.
What makes fried cornbread so special is its texture and versatility. Unlike baked cornbread, these thin patties develop a beautifully crisp crust thanks to hot oil, while the inside remains moist and flavorful. The cornmeal flavor shines through, making each bite hearty and satisfying without being heavy.
Fried cornbread has long been served alongside humble Southern meals like beans, greens, fried fish, and smothered meats. It’s budget-friendly, quick to make, and uses basic pantry ingredients—perfect for busy days or when you want something warm and comforting without turning on the oven.
If you’re looking for an authentic Southern recipe that’s easy, nostalgic, and incredibly satisfying, Fried Cornbread is a must-make classic.
Ingredients
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
Preparation
Step 1: Mix the Dry Ingredients
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.
Variations
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