Fried cornbread, also called hoecakes or cornmeal patties, is a Southern classic. These golden, crispy cakes are made with simple ingredients like cornmeal, flour, and buttermilk, then pan-fried to perfection. They make a delicious side dish for soups, stews, barbecue, or even just with butter and honey.
Prep Time
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total: 25 minutes
Equipment
- Mixing bowl
- Whisk or spoon
- Large skillet (cast iron recommended)
- Spatula
- Paper towels (for draining)
Ingredients
- 1 cup cornmeal (yellow or white)
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp sugar (optional)
- ½ tsp salt
- 1 cup buttermilk
- 1 large egg
- 2 tbsp butter, melted
- Vegetable oil or bacon grease (for frying)
Ingredient Notes
- Cornmeal: Use medium-ground for best texture. Fine-ground makes softer patties, coarse-ground makes crunchier ones.
- Buttermilk: Adds tang and moisture; substitute with milk + 1 tbsp vinegar or lemon juice.
- Oil: Bacon grease adds smoky flavor, but vegetable oil works well.
Instructions
- Prepare the Batter:
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, sugar, and salt. In another bowl, mix buttermilk, egg, and melted butter. Combine wet and dry ingredients to make a thick batter. - Heat the Skillet:
Add about 2–3 tbsp of oil (or bacon grease) to a skillet and heat over medium-high until hot. - Fry the Cornbread:
Drop spoonfuls of batter into the skillet, flattening slightly with the back of a spoon. Cook 2–3 minutes per side until golden brown and crispy. - Drain and Serve:
Transfer fried cornbread to a paper towel-lined plate to remove excess oil. Serve hot with butter, honey, or as a side dish.
Nutrition Facts (per piece, approx. 1 of 8)
- Calories: 160
- Protein: 4 g
- Fat: 7 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Sodium: 270 mg
Tips & Variations
- Sweet version: Add 2–3 tbsp of sugar and serve with syrup.
- Savory version: Stir in chopped green onions, shredded cheese, or diced jalapeños.
- Extra crispy: Make the batter slightly thinner and fry in hotter oil for crunchier edges.
- Serving idea: Perfect with chili, collard greens, or fried chicken.
