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Southern Style Skillet Fried Cornbread (Hoe Cakes)

Two perfectly golden brown, round fried cornbread patties stacked slightly on a white plate.
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Make this easy Southern fried cornbread recipe for golden, crispy edges and a tender, soft center. These cornmeal pancakes are quick to pan-fry in a skillet and perfect as a comfort food side dish for chili or greens.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil, plus more for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
  2. In a separate small bowl, whisk together the buttermilk and egg.
  3. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine.
  4. Heat about 1/2 inch of vegetable oil in a large cast-iron skillet over medium heat until the oil shimmers (about 350 degrees F).
  5. Carefully drop the batter by 1/4 cup measures into the hot oil to form patties. Do not crowd the skillet.
  6. Fry for 3 to 4 minutes per side, until the fried cornbread is deep golden brown and crispy on the edges.
  7. Use a slotted spoon to transfer the cooked patties to a plate lined with paper towels to drain excess oil.
  8. Serve the crispy cornbread skillet patties hot with butter, honey, or jam.

Notes

  • For the best texture, do not skip the buttermilk; it helps create the tender inside.
  • To keep the fried cornbread from being greasy, make sure your oil is hot enough before adding the batter.
  • This recipe makes excellent cornmeal pancakes for a quick breakfast or side.

Nutrition

Find it online: https://completelyyummy.com/fried-cornbread-recipe-southern-skillet/