Fried cornbread is a Southern classic that combines the comforting taste of cornbread with a crispy, golden exterior. Perfect as a side dish or snack, fried cornbread is easy to make and pairs beautifully with a variety of meals, from hearty stews to simple salads.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar (optional, for a touch of sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or vegetable oil (plus extra for frying)
Instructions
- Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt.
- Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, egg, and melted butter or vegetable oil until well combined.
- Combine wet and dry: Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and well-mixed. Avoid overmixing.
- Heat the skillet: Place a skillet or frying pan over medium heat and add enough oil to coat the bottom. Allow the oil to heat until it shimmers.
- Cook the cornbread: Drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon if needed. Fry each side for 2–3 minutes or until golden brown.
- Drain and serve: Remove the fried cornbread and place it on a plate lined with paper towels to drain excess oil. Serve warm.
Serving and Storage Tips
- Serving suggestions: Serve fried cornbread alongside soups, stews, or chili for a hearty, comforting meal. It’s also excellent with a drizzle of honey or maple syrup for a sweeter option.
- Storage: Store leftover fried cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in an oven at 350°F (175°C) for a few minutes until warmed through.
FAQs
1. Can I use only cornmeal without flour?
Yes, you can, but the addition of flour helps bind the batter and makes the cornbread slightly less crumbly.
2. What oil is best for frying cornbread?
Vegetable oil, canola oil, or peanut oil are great choices because they have high smoke points and neutral flavors.
3. Can I make fried cornbread without buttermilk?
If you don’t have buttermilk, you can substitute it by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
4. Is fried cornbread the same as hush puppies?
Not exactly. While they share similar ingredients, hush puppies are typically round, deep-fried, and often include additional seasonings or chopped ingredients like onions.
Fried Cornbread
Fried cornbread, also known as “hoecakes” or skillet cornbread, is a Southern classic. These crispy-on-the-outside, tender-on-the-inside cakes are quick to make and pair perfectly with fried chicken, collard greens, or a hearty soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar (optional, for slightly sweet cornbread)
- 1 large egg
- 3/4 cup buttermilk (or whole milk with 1 tsp vinegar added)
- 1/4 cup water
- 2 tbsp melted butter or vegetable oil (plus more for frying)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Combine Wet Ingredients: In a separate bowl, whisk the egg, buttermilk, water, and melted butter or oil.
- Make the Batter: Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix; the batter should be slightly thick but pourable.
- Heat the Skillet: Heat a cast-iron skillet or nonstick frying pan over medium heat. Add a small amount of oil or butter and let it heat until shimmering.
- Fry the Cornbread: Spoon about 1/4 cup of batter onto the skillet for each hoecake. Cook for 2–3 minutes on each side, or until golden brown and cooked through. Adjust heat as needed to avoid burning.
- Serve: Remove from the skillet and serve warm with butter, honey, or alongside your favorite main dish.
Notes
- For a more rustic texture, use stone-ground cornmeal.
- Add diced jalapeños or shredded cheese for extra flavor.
- These can be made smaller for appetizers or larger for a meal side.