Fried Cornbread Recipe
This easy fried cornbread recipe (also known as Southern hoecakes) shows you how to make the crispy golden patties in less than 20 minutes using cornmeal, bacon drippings, buttermilk, and a hot cast-iron skillet.
If you’ve ever wanted to learn how to make fried cornbread, give this recipe a try. I grew up eating the crispy cakes at family gatherings, and after making them here at home for years, I’ve refined the method for the perfect crunchy side dish.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 10 minutes | 5 minutes | 12 | Beginner + |
Julie’s Ingredient Notes And Substitutions
This recipe can be prepared in various ways. If you don’t have some of the ingredients, substitutions are listed below.
Self-rising cornmeal = 2 ¾ cups regular yellow cornmeal + 4 tsp baking powder + ¾ tsp salt.
(Since you’re already adding ¼ tsp salt, just reduce slightly so it’s not too salty.)
Buttermilk = ½ cup milk + 1 ½ teaspoons lemon juice or vinegar (let sit 5 minutes before using).
Water = chicken broth or milk works well in this recipe. You can use whole or 2%.
Bacon drippings = melted butter, shortening, lard, or just use all vegetable oil.
Vegetable oil (for skillet) = canola oil, peanut oil, or even a little bit of butter (though butter alone may burn faster).
Egg = 1 tablespoon mayonnaise, OR ¼ cup unsweetened applesauce.
Full printable recipe with measurements and instructions listed at the bottom of the post in the recipe card.
Equipment Required
You only need a few things to make this recipe. My go-to kitchen essentials include a cast-iron skillet, mixing bowl, and measuring spoons. I also like to have a plate with a paper towel handy to soak up the grease as the fried cornbread comes out of the skillet.
Troubleshooting And Tips
Why isn’t my cornbread crispy? If your cornbread is greasy instead of crispy, the oil most likely wasn’t hot enough. You can always test it with a small drop of batter first. Oil should sizzle or simmer when the batter touches it. You also want to avoid overcrowding the skillet.
The cornbread falls apart when I flip it over. That is most likely because your cornbread batter is too wet or the cakes are too large. Aim for silver dollar-sized cakes. They will cook more evenly and won’t fall apart.
The cornbread is too dry and crumbly. You most likely need more liquid, and you might be overcooking the cornbread. Add a splash more buttermilk to the mixture.
Allow your batter to rest for about 5 minutes before spooning it out and frying. It will hydrate better and stay tender on the inside, while remaining crispy on the edges.
Use a cast-iron skillet, if possible. Cast-iron tends to heat more evenly and will crisp up the cornbread more evenly, as well.
Add a little fresh oil or bacon grease if needed. If the patties start soaking up all the oil, add a little more to the pan.
How To Make Fried Cornbread
Heat your skillet on medium-high while mixing your ingredients. This is important because the cornbread will immediately start cooking and get that crusty outer layer when you add it to a hot skillet.
Start by adding yellow, self-rising cornmeal to a large glass bowl. I like to use self-rising cornmeal, so I don’t have to add any flour to the recipe.
Next, add the salt and water to the bowl. Pour the bacon drippings and grease into the bowl. One of the great advantages of using bacon grease is that it is significantly more flavorful than vegetable oil. So, if you have some, be sure to use it.
Next, add the egg and pour the buttermilk into the bowl, and mix the ingredients.
The cornbread will be thick when you mix the ingredients. If it’s too thin, add a small amount of cornmeal. And, if it’s too thick, add a tablespoon of buttermilk and mix.
Add one tablespoon of vegetable oil to a large skillet and drop a spoonful of cornbread into the pan. Let the cornbread cook for a few minutes, and flip it over gently with a spatula. Be careful, as the hot oil will pop. I was able to get about four pieces of cornbread in the pan at the same time.
Once the fried cornbread cooks to a golden brown, remove it and place it on a paper towel. These really aren’t that greasy, so don’t be surprised if there’s not much oil on your paper towels. You will need to add another tablespoon of vegetable oil to the skillet before frying more cornbread.
What To Serve With Fried Cornbread
- Southern salmon patties are a great dish that goes well with fried cornbread. They are both Southern favorites.
- If you love to cook fried cornbread for Sunday afternoon gatherings, you must add some potato salad to the meal. They work great together.
- If you’re looking for the perfect weekend meal, add some Homemade ground beef chili as the main dish, along with your cornbread.
- Slow cooker pulled pork BBQ is the perfect addition to fried cornbread. You just about can’t have one without the other.
How To Store the Fried Cornbread
Store the fried cornbread in an airtight container and keep it refrigerated to maintain freshness.
More Tasty Cornbread Recipes
- Jiffy cornbread hush puppies – the recipe is an easy one and has a touch of sweetness. These go great with so many main dishes.
- Jiffy jalapeño cornbread – spicy, tasty, and super easy to make. It’s everyone’s favorite cornbread.
Featured Comment
dezi says:
Okay, now you are talking my language. These are delicious. My middle name is secretly “cornbread,” and I am going to try all of the variations you listed. Thank you.
Fried Cornbread Recipe
Ingredients
- 2-3/4 cups self-rising yellow cornmeal
- 1/4 teaspoon salt
- 1 cup water
- 1/4 cup bacon drippings/grease OR vegetable oil
- 1 egg
- 1/2 cup buttermilk
- Vegetable oil to add to skillet
Instructions
- Heat cast iron skillet on medium high heat while preparing the cornbread mixture. Do not add vegetable oil yet.
- Add the cornmeal, salt, water, bacon drippings, egg, and buttermilk, to a medium bowl and mix well.
- Add one tablespoon of vegetable oil to the skillet and spread it around.
- Drop one large spoonful of cornbread mixture into the skillet to create a corn cake.
- Add several more to the skillet and cook for several minutes. Flip and cook on the other side until the cornbread is golden brown and crispy.
Can use use whole milk instead of buttermilk?
Yes, you can use whole milk. It will just be a little bit of a different flavor. I hope you love them!
What if you don’t have any buttermilk
Hi Todd,
Do you have some lemon juice or vinegar? If so, you can mix 1 tablespoon of lemon juice or vinegar with the milk and let it sit for about 10 minutes. Then you can add it to the mixture. If not, using regular milk is fine.
Can you use whole milk
Hi Todd, You can use milk instead of buttermilk. Hope you like them!
Okay, now you are talking my language. These are delicious. My middle name is secretly “cornbread,” and I am going to try all of the variations you listed. Thank you.
Love this so much! Such a great “middle name!”