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.
Author:AvaSinclair
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:8 servings 1x
Category:Side Dish
Method:Pan Frying
Cuisine:Southern
Diet:Vegetarian
Ingredients
Scale
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
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar if you are using it.
In a separate small bowl, whisk the egg, buttermilk, and milk until combined.
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.
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.
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.
Fry for 3 to 4 minutes per side, until golden brown and crispy on the edges.
Remove the fried cornbread patties from the oil and place them on a plate lined with paper towels to drain excess grease.
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.