Cornbread is a staple in Southern kitchens, but have you ever tried it fried? Fried cornbread, often called corn cakes or hoe cakes, takes the familiar flavor of traditional cornbread and gives it a crispy, golden twist. Imagine the crunchy edges of baked cornbread — but in every single bite. That’s the magic of frying it in a skillet.
Perfect as a side dish to beans, chili, or fried chicken, or simply enjoyed with a pat of butter and a drizzle of honey, fried cornbread is rustic comfort food at its finest.
Why You’ll Love This Recipe
- Crispy outside, soft inside – each cake is golden-brown and tender.
- Quick and easy – no oven required; just mix, fry, and eat.
- Versatile – serve sweet or savory depending on your meal.
- Old-fashioned charm – this recipe brings back the taste of traditional country cooking.
Ingredients
- 1 cup cornmeal (yellow or white)
- ½ cup all-purpose flour
- 1 tablespoon sugar (optional, for slight sweetness)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk (or regular milk with 1 tsp vinegar)
- 1 large egg
- 2 tablespoons melted butter or bacon grease
- Oil or bacon drippings, for frying