Description
Crispy and golden fried cornbread cakes, also known as hoecakes or corn cakes, are a Southern classic perfect as a side dish or snack. Made with a simple batter of cornmeal, flour, and buttermilk, these skillet-fried delights deliver a crunchy exterior with a tender, moist inside. Enjoy them hot with butter, honey, or alongside your favorite beans, greens, or soups for an authentic Southern experience.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal (preferably medium grind)
- 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
- 3/4 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter or bacon grease
For Frying
- Vegetable oil (about 1/4 inch depth in skillet)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and sugar (if using), ensuring an even mixture with no clumps.
- Mix Wet Ingredients: In a separate bowl, beat together the buttermilk, large egg, and melted butter or bacon grease until well combined and smooth.
- Form Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be thick but spoonable. Allow the batter to rest for 5 minutes to hydrate the cornmeal.
- Heat Oil: In a cast iron skillet or heavy-bottomed frying pan, heat about 1/4 inch of vegetable oil over medium heat until shimmering and around 350°F.
- Fry Cornbread Cakes: Spoon 2 to 3 tablespoons of batter per cake into the hot oil, flattening each slightly with the back of a spoon. Fry for 2 to 3 minutes on each side until the cakes are golden brown and crispy.
- Drain and Serve: Remove the fried cornbread cakes and drain on paper towels to remove excess oil. Serve hot with butter, honey, or as a side to beans, greens, or soup.
Notes
- Also known as hoecakes or corn cakes in Southern cuisine.
- Add diced jalapeños, corn kernels, or chopped scallions for extra flavor and texture.
- Use bacon grease instead of butter for a smokier taste.
- Maintain oil temperature around 350°F to ensure even frying without soaking.
- Serve immediately for best crispness.
