Fried cornbread, also known as “hoe cakes” or “Johnnycakes,” is a beloved Southern staple. These golden, crispy, and tender rounds of cornmeal goodness have been a comfort food for generations. Unlike traditional baked cornbread, this recipe gives the cornbread a crispy outer texture while keeping the inside moist and flavorful. Whether served with butter, drizzled with syrup, or paired with savory dishes like greens or beans, fried cornbread is an irresistible treat.
In this exclusive recipe, we’ll walk you through how to make the best fried cornbread, with tips and variations that will keep your visitors coming back for more.
Why You’ll Love Fried Cornbread
- Quick and Easy: This recipe can be whipped up in minutes and fried to perfection in no time.
- Versatile: Fried cornbread can be served as a side dish, snack, or even a sweet treat.
- Crispy on the Outside, Soft on the Inside: The perfect contrast between crunchy edges and soft, flavorful centers.
- A Taste of Tradition: Southern heritage in every bite.
Ingredients You’ll Need
- 1 cup cornmeal (yellow or white, depending on preference)
- ½ cup all-purpose flour
- 1 tablespoon sugar (optional for a slightly sweet flavor)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup buttermilk (for extra tenderness and flavor)
- 1 tablespoon melted butter (for richness)
- Vegetable oil or bacon grease for frying (about 2-3 tablespoons)
Optional Add-ins
- ½ cup finely chopped onions (for a savory touch)
- ½ cup shredded cheese (for a cheesy twist)
- 1 small jalapeño, finely chopped (for a bit of heat)
- Corn kernels (for added texture)