Fried Cornbread is an absolute Southern classic, the kind of comforting, golden treat that instantly makes any meal feel like a family gathering. Picture this: crisp, golden corn cakes with a tender, flavorful center, crafted from simple pantry staples. Whether you call them hoecakes, corn cakes, or a slice of home, this recipe delivers rustic charm and savory magic—perfect for soaking up gravy or pairing with a pat of butter and a drizzle of honey. Trust me, these corn cakes disappear faster than you can say, “Pass the skillet!”
Why You’ll Love This Recipe
- Crispy and Tender: Golden crust with a soft center in these corn cakes.
- Quick to Whip Up: Ready in under 30 minutes for this cornbread.
- Southern Comfort: Brings cozy tradition to any table with this cornbread.
- Versatile Side: Pairs perfectly with hearty mains for these corn cakes.
- Customizable: Add onions or spices to this Fried Cornbread for your spin.
Ingredients for Fried Cornbread
Let’s talk about the building blocks of deliciousness! Each ingredient brightens the rustic corn flavors and contributes to the iconic texture of Fried Cornbread. Here’s your toolkit for making the best corn cakes every time:
- 1 cup (120g) yellow cornmeal
- ½ cup (60g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp sugar (optional)
- 1 cup (240ml) buttermilk
- 1 large egg
- ¼ cup (40g) finely chopped onion (optional)
- ¼ cup (60ml) vegetable oil (for frying)
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk or spoon
- Cast iron skillet or heavy-bottomed pan
- Spatula
- Measuring cups and spoons
- Paper towels
Ingredient Tips
- Cornmeal: Yellow cornmeal delivers nutty flavor to this cornbread.
- Buttermilk: Keeps these corn cakes moist and tangy; make your own if needed.
- Flour: Adds lightness to the structure of this Fried Cornbread.
- Onion: Optional for a savory kick in these corn cakes.
- Oil: Neutral vegetable oil ensures crispy, clean-flavored cornbread.
Directions for Fried Cornbread
Let’s make this irresistible Fried Cornbread!
Mix Dry Ingredients
In a large mixing bowl, I whisk 1 cup cornmeal, ½ cup flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tsp sugar (if using) for even flavor in this cornbread.
Blend Wet Ingredients
In a small bowl, I whisk 1 cup buttermilk and 1 large egg until frothy, creating a rich base for these corn cakes.
Combine Batter
I pour the wet mixture into the dry ingredients, stirring gently until just combined. If using, I fold in ¼ cup chopped onion for extra flavor in this Fried Cornbread. I keep the batter slightly lumpy for perfect texture.
Heat Oil
In a cast iron skillet, I heat ¼ cup vegetable oil over medium until shimmering but not smoking, ensuring crispy corn cakes.
Fry Cornbread
I drop 2-tbsp portions of batter into the skillet, flattening slightly, and fry for 2–3 minutes per side until golden-brown for this Fried Cornbread. I drain on paper towels to keep them crisp.
Serve
I serve these corn cakes hot with butter or a drizzle of honey, ready to soak up flavors.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Total Time: ~25–30 minutes
- Servings: 6–8 (1–2 corn cakes per serving)
- Calories: ~150–180 kcal per serving (2 corn cakes)
- Macros per Serving: 20g carbs, 4g protein, 8g fat, 1g fiber
Variations for Fried Cornbread
Try these twists on this cornbread recipe:
- Cheesy Twist: Add ½ cup shredded cheddar for a Crispy Cornbread variation.
- Spicy Kick: Mix in 1 tbsp chopped jalapeños for fiery corn cakes.
- Herb Boost: Add ½ tsp dried thyme for aromatic cornbread.
- Bacon Crunch: Fold in ¼ cup crumbled bacon for savory corn cakes.
- Gluten-Free: Use gluten-free flour for dietary-friendly cornbread.
Serving Ideas:
- Pair with chili or stew for a hearty meal.
- Serve with greens or beans for Southern vibes.
- Enjoy with honey or jam for a sweet-savory treat.
Storage
I store cooled corn cakes in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. To reheat, I warm in a skillet at medium heat for 2–3 minutes or bake at 350°F (175°C) for 5–7 minutes to restore crispiness. For freezing, I freeze cooled corn cakes in a single layer, then store in a zip-top bag for up to 1 month, reheating in a skillet.
Serving Tips
- Presentation: Stack this Fried Cornbread on a rustic platter for warm appeal.
- Garnish: Top with butter or fresh herbs for flair in these corn cakes.
- Pairing: Pair with hearty soups or mains to complement the cornbread.
- Portion Size: 1–2 corn cakes per person as a side.
- Occasions: Perfect for barbecues, family dinners, or brunches.
FAQs
Can I make fried cornbread without buttermilk?
Absolutely! Mix 1 tbsp lemon juice or vinegar with 1 cup milk, let it sit for 5 minutes, and use it for tangy Fried Cornbread.
What’s the difference between fried and baked cornbread?
Fried Cornbread is cooked in a skillet for a crispy crust and tender center, while baked cornbread is fluffier with one crust. Frying adds that irresistible crunch!
Can I add other ingredients to the batter?
Definitely! Try shredded cheese, jalapeños, or bacon for extra flavor in this cornbread.
What oil is best for frying?
Neutral oils like vegetable or canola ensure crispy, clean-flavored corn cakes.
Why is my cornbread falling apart?
Let the batter rest 5 minutes and ensure the skillet is hot; a bit more flour helps this Fried Cornbread hold together.
More Side Dish Recipes
- Honey Roasted Butternut Squash
- Roasted Carrots Recipe
- Crispy Smashed Potato Salad
- Broccoli Risotto Recipe
Conclusion
If you’re looking for a recipe that’s both satisfying and a crowd-pleaser, it’s got to be Fried Cornbread. Once you taste that perfect blend of crunch and tender corn flavor, you’ll want to make it part of your regular mealtime rotation. Jump in, fry up a batch, and let these corn cakes steal the show!
Fried Cornbread
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar optional
Wet Ingredients:
- 1 cup buttermilk
- 1 large egg
- 1/4 cup finely chopped onion optional
- Vegetable oil for frying
Instructions
- Prepare the Batter: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, mix buttermilk and egg until well combined. Pour wet ingredients into dry and stir just until incorporated. Fold in chopped onion if using.
- Fry the Cornbread: Heat vegetable oil in a skillet over medium heat. Spoon batter into the hot oil, flatten slightly, and fry for 2–3 minutes per side until golden brown and crispy. Drain on paper towels.
- Serve: Enjoy hot with butter, honey, or your favorite dish.
Notes
- Enhance the flavor by adding cooked crumbled bacon, jalapeños, or shredded cheese.
- Also known as ‘hoecakes’ in some regions.
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