Crispy on the outside and tender on the inside, this Fried Cornbread (Southern-Style Hoecakes) is a timeless comfort food. Whether I pair them with hearty soups, stews, or smoky barbecue, they always bring a touch of rustic charm to my table.
Why You’ll Love This Recipe
Simple Ingredients: Made with pantry staples like cornmeal and flour.
Versatile: Perfect as a side dish or even on its own with a drizzle of honey.
Quick to Prepare: Comes together in no time for busy evenings.
Customizable: Sweeten it up or keep it savory based on your preference.
Authentically Southern: Delivers that classic, comforting flavor I crave.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup cornmeal (yellow or white)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar (optional, for a slightly sweet version)
3/4 cup buttermilk (or milk with a teaspoon of vinegar as a substitute)
1 egg, lightly beaten
1/4 cup water (if needed for consistency)
Vegetable oil or bacon grease for frying
Directions
Prepare the Batter:
In a large bowl, I whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
I stir in the buttermilk and beaten egg until everything is combined. If the batter feels too thick, I add water a tablespoon at a time to reach a thick but pourable consistency.
Fry the Cornbread:
I heat about 2 tablespoons of vegetable oil or bacon grease in a skillet (a cast-iron skillet works best) over medium heat.
Dropping 2–3 tablespoons of batter for each hoecake, I space them out in the skillet.
I fry each one for 2–3 minutes on each side, carefully flipping when golden brown and crispy.
Once done, I transfer them to a plate lined with paper towels to drain any excess oil.
Serve:
I serve these golden hoecakes warm, either plain, with butter or honey, or alongside my favorite Southern dishes like chili, fried chicken, or collard greens.
Servings and Timing
Servings: About 8 hoecakes (depending on size)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Sweeter Version: I add an extra tablespoon of sugar for a sweeter twist.
Cheesy Addition: Mixing in shredded cheddar cheese gives a savory, cheesy flavor.
Herbs and Spices: A sprinkle of fresh chopped chives or a pinch of paprika can elevate the flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
Storage/Reheating
Storage: I keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: I reheat them in a skillet over medium heat for a few minutes to restore crispness. Alternatively, the oven at 350°F for 5–7 minutes works great too.
Related Recipes:
FAQs
What is the difference between cornbread and hoecakes?
Cornbread is typically baked in a pan, while hoecakes are skillet-fried, resulting in a crispy exterior and soft interior.
Can I make these ahead of time?
Yes! I prepare the batter ahead and refrigerate it for up to 24 hours. Just give it a quick stir before frying.
What’s the best oil for frying hoecakes?
I prefer bacon grease for the best flavor, but vegetable oil works just as well.
Can I freeze fried cornbread?
Absolutely. I let them cool completely, then freeze in a single layer. I reheat directly from frozen in a skillet or oven.
How do I make these vegan?
I substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed + 2.5 tablespoons water) and use plant-based milk instead of buttermilk.
Conclusion
Fried Cornbread, or Southern-Style Hoecakes, brings a delightful crunch and a tender bite to any meal. It’s an easy, versatile recipe that always satisfies, whether I enjoy them as a side dish or a standalone treat. These golden gems are a must-try for anyone looking to savor authentic Southern flavors.
📖 Recipe:
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Fried Cornbread (Southern-Style Hoecakes)
- Total Time: 25 minutes
- Yield: 8 hoecakes
- Diet: Vegetarian
Description
Enjoy crispy, golden Fried Cornbread (Southern-Style Hoecakes) with a tender interior, perfect as a side dish or standalone treat. This easy Southern classic pairs perfectly with stews, barbecue, or a drizzle of honey for a touch of sweetness.
Ingredients
1 cup cornmeal (yellow or white)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar (optional)
3/4 cup buttermilk (or milk + 1 tsp vinegar substitute)
1 egg, lightly beaten
1/4 cup water (if needed for consistency)
Vegetable oil or bacon grease (for frying)
Instructions
- Prepare the Batter:
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using).
- Stir in buttermilk and beaten egg. Add water, a tablespoon at a time, until the batter is thick but pourable.
- Fry the Cornbread:
- Heat 2 tablespoons of oil or bacon grease in a skillet over medium heat.
- Drop 2–3 tablespoons of batter per hoecake into the skillet, spacing them out.
- Fry for 2–3 minutes per side until golden brown.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve warm with butter, honey, or as a side to your favorite Southern dishes.
Notes
Sweet version: Add an extra tablespoon of sugar.
Cheesy twist: Incorporate shredded cheddar cheese.
Gluten-free: Use a gluten-free flour blend instead of all-purpose flour.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 8 hoecakes
