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Southern Fried Cornbread Patties

A stack of perfectly golden brown, crispy fried cornbread patties piled high on a white plate.

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Make classic Southern Fried Cornbread with crispy edges and a tender inside using this straightforward skillet recipe. This comfort food side dish is quick to prepare.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar (optional, for a hint of sweetness)
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup milk (or more buttermilk for richer flavor)
  • Vegetable oil or shortening, for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar if you are using it.
  2. In a separate small bowl, whisk the egg, buttermilk, and milk until combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine. The batter should be thick, similar to pancake batter.
  4. Place a heavy skillet, preferably cast iron, over medium heat. Add enough vegetable oil or shortening to coat the bottom generously, about 1/4 inch deep. Heat the oil until a drop of batter sizzles immediately when added.
  5. Drop the batter by spoonfuls or use a 1/4 cup measure to drop rounds into the hot oil. Flatten them slightly with the back of the spoon to form patties (hoecakes). Do not overcrowd the skillet.
  6. Fry for 3 to 4 minutes per side, until golden brown and crispy on the edges.
  7. Remove the fried cornbread patties from the oil and place them on a plate lined with paper towels to drain excess grease.
  8. Serve immediately while hot with butter, honey, or alongside your favorite chili or greens.

Notes

  • For extra crispy edges, ensure your oil is hot enough before adding the batter.
  • If you prefer a less tangy flavor, substitute some of the buttermilk with regular milk.
  • This recipe works well for making cornmeal pancakes for breakfast when served with syrup.

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