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Southern Style Fried Cornbread (Hoecakes)

A stack of three golden, pan-fried cornbread rounds with crispy, browned edges on a white plate.
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Make classic Southern fried cornbread patties that are crispy on the outside and tender inside. This easy recipe uses buttermilk for authentic flavor and cooks quickly in a skillet.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup vegetable oil, for frying

Instructions

  1. Combine cornmeal, flour, sugar, salt, and baking soda in a medium bowl. Whisk these dry ingredients together.
  2. In a separate small bowl, lightly beat the egg, then whisk in the buttermilk.
  3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are fine. This batter should be thick, like a pancake batter.
  4. Pour the vegetable oil into a large cast-iron skillet to cover the bottom by about 1/4 inch. Heat the oil over medium-high heat until it shimmers, about 350 degrees Fahrenheit.
  5. Carefully drop the batter by 1/4 cup measures into the hot oil to form patties. Do not crowd the skillet.
  6. Fry for 2 to 3 minutes per side, until the edges are golden brown and crispy and the center is cooked through.
  7. Remove the fried cornbread patties from the oil using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  8. Serve the hoecakes immediately with butter, honey, or alongside beans and greens.

Notes

  • For extra crispy edges, make sure your oil is hot enough before adding the batter.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe makes cornbread patties, often called hoecakes or cornmeal pancakes.

Nutrition

Find it online: https://kitchenslang.com/fried-cornbread-recipe-southern-style/