Make classic Southern fried cornbread that is crispy on the outside and tender inside. This easy skillet cornbread recipe, similar to hoecakes, is ready fast and pairs well with chili or greens.
Author:ava_sinclair
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:8 servings 1x
Category:Side Dish
Method:Pan Frying
Cuisine:Southern American
Diet:Vegetarian
Ingredients
Scale
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 large egg
1 cup buttermilk
1/4 cup vegetable oil or bacon grease, for frying
Instructions
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
In a separate small bowl, whisk the egg and buttermilk together.
Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. A few lumps are fine.
Place a large cast-iron skillet over medium heat. Add the oil or bacon grease and let it heat until shimmering, about 2 to 3 minutes. You want the fat hot enough to sizzle immediately when batter touches it.
Carefully drop the batter by spoonfuls (about 1/4 cup each) into the hot fat, flattening slightly with the back of the spoon to form patties (hoecakes). Do not crowd the skillet.
Fry for 3 to 4 minutes per side, until the edges are golden brown and crispy and the center is cooked through and tender.
Remove the fried cornbread patties from the skillet and place them on a plate lined with paper towels to drain excess grease.
Serve immediately with butter, honey, or alongside your favorite comfort food meal.
Notes
For the best crispy texture, ensure your frying fat is hot 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 cornmeal patties perfect for serving with chili or BBQ.