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
Scale
- 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.
Find it online: https://recipe.newsvks.com/fried-cornbread/