Fried Cornbread Recipe

Fried Cornbread Recipe

This recipe for fried cornbread is perfect if you’re seeking a golden, crispy side dish with a hint of Southern charm. These skillet-fried patties, also called hoecakes, are a mainstay in Southern kitchens because they have a pleasing crunch and a deep maize flavor. Made with basic pantry ingredients like flour, buttermilk, and cornmeal, they make a satisfying weekend brunch or a quick midweek side dish.

Fried Cornbread Recipe
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Fried Cornbread Recipe

Recipe by Chef Sadat KhizarCourse: AppetizerCuisine: Southern AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

180

kcal

Fried Cornbread Recipe

Ingredients

  • 1 cup cornmeal

  • 1/2 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon sugar

  • 1 cup buttermilk

  • 1 large egg

  • 2 tablespoons melted butter or vegetable oil

  • Vegetable oil or bacon grease

Directions

  • In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). Mix well.
  • In a separate bowl, whisk together the buttermilk, egg, and melted butter or oil.
  • Pour the wet mixture into the dry ingredients. Stir just until combined — do not overmix. The batter should be thick but pourable. Add a splash of milk if it’s too thick.
  • In a cast iron skillet or heavy pan, heat about 2–3 tablespoons of vegetable oil or bacon grease over medium heat.
  • Spoon about 2–3 tablespoons of batter per hoecake into the hot skillet. Flatten slightly with the back of the spoon. Fry 2–3 minutes per side, or until golden brown and crispy.
  • Remove from skillet and drain on paper towels.
  • Serve warm, plain or with butter, honey, or alongside collard greens and beans.

Recipe Video

Serving Suggestions

Fried cornbread is incredibly versatile and can complement a wide range of dishes. Here are some classic and creative ways to serve it:

  • With Southern mains: For a classic Southern feast, serve with fried catfish, collard greens, or black-eyed peas.
  • As a foundation for breakfast: For a substantial Southern breakfast, top with a fried egg, spicy sauce, and an avocado slice.
  • With soups and stews: Excellent for dipping into any hearty stew, like as gumbo or chili.
  • With sweet toppings: For a sweet-savory snack, drizzle with honey or maple syrup.

p-block-heading">Savings Suggestions

Looking to save money or stretch this fried cornbread recipe? Try these tips:

  • Utilize cupboard essentials: To save money, limit your purchases to staples like cornmeal and omit luxuries like cheese or green onions.
  • Make your own buttermilk substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice.
  • Fried cornbread freezes well, so make two! Make twice as much and store any leftovers in the freezer for up to two months.
  • Use bacon grease: Save your breakfast bacon fat and use it for frying; it saves oil and adds taste.

p-block-heading">FAQs

Is flour necessary to create fried cornbread?

Indeed! Use 100% cornmeal and omit the flour for a more conventional variation. It will have a more rustic and thick texture.

What is the best type of cornmeal?

The best yellow cornmeal is medium-grind. Without being overly abrasive, it has a pleasant texture and a deep maize taste.

Is it possible to make this gluten-free?

Of course. Simply use only cornmeal or a 1:1 gluten-free flour blend in place of the all-purpose flour.

H

ow should leftovers be stored?

Cooled hoecakes can be kept in the refrigerator for up to three days in an airtight container. For the greatest texture, reheat in a skillet or toaster oven.

Is it possible to freeze fried cornbread?

Yes, let them cool fully before freezing them in layers separated by parchment paper. Reheat in a hot pan or oven after freezing.

Chef Sadat Khizar
A Karachi-born culinary artist, Chef Sadat blends Pakistani spices with French finesse. Known for bold flavors and heartfelt cooking, he turns every dish into a story. A chef, mentor, and spice magician.
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