Fried Cornbread

Fried Cornbread, also known as hoecakes or skillet cornbread, is a Southern classic I keep coming back to for its crispy edges, fluffy middle, and nostalgic flavor. Made with simple pantry staples, it’s golden and crunchy on the outside and soft and savory on the inside. I love serving it alongside beans, greens, chili, or just with a pat of butter and a drizzle of honey.

Why You’ll Love This Recipe

I like this recipe because it’s quick, easy, and incredibly satisfying. Unlike baked cornbread, these little patties are cooked right on the stovetop, giving them a beautiful crispness and rich, toasty flavor. I can throw it together in minutes, and it works as a side dish, snack, or even breakfast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cornmeal (yellow or white)

• All-purpose flour

• Baking powder

• Salt

• Sugar (optional, depending on how sweet I want it)

• Buttermilk or milk

• Egg

• Oil or butter (for frying)

Directions

1. I start by whisking together the cornmeal, flour, baking powder, salt, and sugar in a mixing bowl.

2. In another bowl, I beat the egg and mix it with the buttermilk.

3. I pour the wet ingredients into the dry and stir just until combined. The batter should be thick but scoopable—if it’s too dry, I add a splash more milk.

4. I heat a cast iron skillet or nonstick pan over medium heat and add a few tablespoons of oil or butter.

5. I drop spoonfuls of batter into the hot pan and flatten them slightly with the back of the spoon to form small patties.

6. I cook each piece for 2–3 minutes per side, or until golden brown and crisp.

7. I transfer them to a paper towel-lined plate to drain any excess oil before serving.

Servings and timing

This recipe makes about 10–12 small cornbread patties.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Sometimes I stir in chopped green onions or shredded cheese for a savory twist. For a slightly sweet version, I use more sugar and top the finished cornbread with honey or jam. I’ve also added creamed corn or jalapeños for extra texture and flavor. And when I want a heartier version, I use cornmeal only and skip the flour for more grit and crunch.

storage/reheating

I store leftover fried cornbread in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or in a toaster oven so they stay crisp. I avoid the microwave unless I’m in a rush—it softens the crust. They can also be frozen and reheated straight from the freezer in a hot pan.

FAQs

What kind of cornmeal works best?

I prefer medium-grind yellow cornmeal for a nice balance of texture and color, but white cornmeal works just as well if that’s what I have.

Can I make this without flour?

Yes, I’ve made it with just cornmeal, though the flour helps hold the patties together and gives a softer bite.

Why is my cornbread falling apart?

If the batter is too dry, it won’t hold. I adjust with a little extra milk and make sure not to flip them too soon while cooking.

Can I use self-rising cornmeal?

Yes, if I use self-rising cornmeal, I skip the added baking powder and salt since it’s already in the mix.

Can I make this ahead?

I often mix the batter ahead and store it in the fridge for a few hours. I just give it a good stir before frying.

Conclusion

Fried Cornbread is a simple, comforting classic that I love for its crispy texture, rich flavor, and endless versatility. It’s the perfect companion to hearty mains or a snack all on its own. Whether I’m making a Southern-style dinner or just craving something warm and homemade, this is always a reliable favorite.

Fried Cornbread

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Fried Cornbread, also known as hoecakes, is a Southern classic made with cornmeal and pan-fried to crispy golden perfection. With a fluffy interior and crunchy edges, it’s a versatile comfort food perfect for any meal.

• Author: Lizaa
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 10–12 patties
• Category: Side Dish
• Method: Fried
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

• 1 cup cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar (optional)
• 3/4 cup buttermilk or milk
• 1 egg
• 2–3 tbsp oil or butter (for frying)

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Instructions

1. In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, and sugar (if using).
2. In another bowl, beat the egg and mix with buttermilk or milk.
3. Pour wet ingredients into dry and stir until just combined. Batter should be thick but scoopable. Add a splash more milk if needed.
4. Heat a cast iron skillet or nonstick pan over medium heat. Add oil or butter to coat the bottom.
5. Drop spoonfuls of batter into the skillet and flatten slightly with the back of the spoon.
6. Cook 2–3 minutes per side, or until golden brown and crisp.
7. Transfer to a paper towel-lined plate to drain excess oil. Serve warm.

Notes

• Stir in green onions or shredded cheese for extra flavor.
• For more sweetness, increase sugar and top with honey or jam.
• Add creamed corn or jalapeños for texture and heat.
• Use only cornmeal for a heartier, more rustic version.
• Store leftovers in the fridge or freeze for later.

Nutrition

• Serving Size: 1 patty
• Calories: 130
• Sugar: 1g
• Sodium: 160mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg