Made with a simple mix of buttermilk and cornmeal, these Fried Cornbread fritters (A.K.A cornbread pancakes or cornbread cakes) are crispy on the outside and tender on the inside! They’re the kind of treat that makes you wanna get up early just to enjoy ’em warm, straight out of the skillet, with a pat of butter melting on top. Talk about a good morning, y’all!
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Who’s in the mood for some buttery cornbread? I know I ALWAYS am!! This fried cornbread recipe is my go-to when I crave something pancake-like for breakfast but with a classic Southern twist. These golden delights are similar to hoecakes, but are made without water and use plain cornbread instead of self-rising white cornmeal, meaning they turn out smaller and crispier. Sure, some people might opt for Jiffy mix, and I get it – I have a soft spot for my mama’s yummy Jiffy cornbread. But there’s an undeniable charm in whipping up these fritters from scratch that just feels different, in the best way possible!
The Heart & Soul Of Fried Cornbread
Cuisine Inspiration: Southern
Primary Cooking Method: Frying
Dietary Info: Vegetarian
Key Flavor: Corn with a hint of buttery sweetness
Skill Level: Beginner
Sweet Spots
- Quick and Convenient: We’ve all been there – craving that cornbread goodness but just not having the time or need for a whole pan. That’s where these easy fried cornbread patties come in handy! Whip them up on the stovetop in just a few minutes, and you’ve got yourself a buttery treat without the wait.
- Simple Ingredients, Big Flavor: One of the best things about this recipe is how it turns everyday pantry staples into something absolutely mouthwatering. You don’t need a long shopping list or fancy ingredients – just good ol’ cornmeal, flour, and a few other basics to create these yummy fritters.
- Versatile Anytime Treat: Whether it’s breakfast, lunch, or a midnight snack, these cornbread cakes are per-fect! Enjoy ’em hot and fresh right out of the skillet, or grab one cold for a quick bite. They’re the ultimate comfort food, no matter the time of day.
- Customizable to Your Taste: The beauty of fried cornbread is how easily you can tailor it to your liking. Want a little extra sweetness? Add more sugar. Craving some smoky flavors? Add some melted bacon grease. This recipe is super customizable and forgiving!
Ingredients To Make Fried Cornbread
- Cornmeal: The heart and soul of cornbread! It comes in an array of grind sizes, each bringing its own unique texture to your cornbread creations. I’m a big fan of stone-ground cornmeal myself, but for this recipe I’m using all-purpose cornmeal for a less rustic bite.
- Self-Rising Flour: Cornbread doesn’t rise by itself, so self-rising flour helps bind everything together and adds a bit of lift, making your fried cornbread fritters slightly fluffy.
- Baking Powder: A little extra lift never hurts! Baking powder works with the self-rising flour to ensure your cornbread rises.
- Kosher Salt: A pinch enhances all the other flavors, balancing out the sweetness and bringing out the best in the corn.
- Granulated Sugar: Just the right touch of sweetness to complement the corn. Actually, I like more than a touch of sweetness in my fried cornbread, but you can tailor the amount to your liking.
- Buttermilk: What’s cornbread without buttermilk? It adds a slight tang and ensures your cornbread cakes are wonderfully tender and rich in flavor.
- Egg: The binder that holds all our ingredients in friendly communion. Eggs contribute to the structure and richness, making each bite satisfyingly good.
- Vegetable Oil: Divided for both the batter and frying, it ensures each cornbread cake is cooked to perfection with a crave-worthy crispiness. Plus, it adds a bit of richness to the flavor profile.
How To Make Fried Cornbread
These cornbread patties are pretty easy to make, especially if you’re a Southerner – it’s in our blood! However, I highly suggest you don’t skip checking out the detailed steps on the recipe card below. That’s where all the true cornbread knowledge is!
Step 1: Make The Fried Cornbread Batter
- Add the cornmeal, self-rising flour, baking powder, salt, and sugar to a large bowl.
- Mix the ingredients evenly with a fork, creating a dry mixture.
- Add the buttermilk and egg to a measuring cup.
- Mix the ingredients, combining them to create a wet mixture.
- Pour the wet mixture into the bowl of the dry ingredients.
- Mix until there are no more visible dry ingredients. This will look like a dough more than a batter.
Step 2: Fry The Cornbread
- Add vegetable oil to a skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch.
- Cook until golden brown, then flip carefully and cook an additional 2-3 minutes on the other side.
Tips For Making The Best Fried Cornbread Fritters
- Skillet Temp is Key: To get that southern fried cornbread just right, it’s crucial to have your skillet at the perfect temperature. You want it hot enough to sizzle as the batter hits the pan, but not so hot that it smokes or burns the cakes. A medium heat usually does the trick, but if you’re unsure, test it with a small drop of batter.
- Keep ‘Em Small: When spooning your batter into the skillet, resist the urge to make super wide cakes. Smaller cornbread cakes not only cook more evenly but are also easier to flip without breaking. Think silver dollar pancakes – that’s about the size you’re aiming for.
- Let the Batter Rest: This might be tough when you’re eager to dig in, but giving your batter a lil’ rest time before cooking is a game-changer – about 10 minutes should do. This rest allows the cornmeal to properly absorb the liquids, leading to a more tender texture in your finished fritters.
- Don’t Overcrowd the Skillet: Give each cake its space to bask in the heat! I know it’s tempting to try and speed up the process by cooking as many cakes as possible at once, but overcrowding the skillet will drop the temperature and lead to uneven cooking.
- Drain Well: After each batch, take a moment to let your fried cornbread drain on a paper towel-lined plate. This simple step will wick away any excess oil, leaving you with a crisper, lighter texture. Plus, nobody wants overly greasy cornbread!
Popular Substitutions & Additions
- Drizzle with Honey or Maple Syrup: For a real treat, try drizzling a bit of honey or maple syrup over these fried cornbread patties once they’re done. It’s the perfect blend of sweet and savory!
- Make Your Own Buttermilk: Don’t have buttermilk on hand? No sweat! Just take a cup of regular milk and stir in a tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes, and you’ve got yourself a homemade buttermilk that’ll do the trick just fine.
- Spicy Kick: For those who like all things spicy, chop up some jalapeños and toss them into the mix. It’s a great way to add a bit of spice and everything nice to your fried cornbread.
- Bacon Grease for Extra Flavor: Use bacon grease instead of some of the vegetable oil for a real down-home flavor. It’ll give your cornbread cakes a smoky, rich taste that’s irresistible. Trust me, your kitchen will smell amazing too!
- Self-Rising Cornmeal for Fluffier Cakes: If you’re after an even fluffier texture, go ahead and use self-rising cornmeal. It’s a simple switch that can make your fried cornbread lighter and more pillowy, similar to hoecakes.
- Add Some Cheese: Who can resist the allure of cheesy cornbread? Stir in some grated cheddar or pepper jack cheese to your batter for a gooey, melty, and deliciously tangy twist.
What To Serve With This Fried Cornbread Recipe
- Classic Southern Feast: Fried cornbread is like the cherry on top of a good ol’ Southern meal! Pair it with pulled pork, a big ol’ bowl of collard greens, and some creamy coleslaw. Oh and don’t forget the classic baked beans and a sweet, tangy serving of mac ‘n’ cheese!
- For Brunch or Breakfast: If you’re leaning more towards a breakfast or brunch vibe, these fried cornbread fritters fit right in. Serve ’em up with fluffy scrambled eggs, candied bacon or sausage, and maybe some cheese grits. They’re also delicious with a drizzle of honey or a dollop of jam for those who like a sweeter start to their day.
- Southern Chili: Let’s not forget about chili! A big bowl of spicy, meaty chili with a side of fried cornbread is comfort food heaven. The cornbread’s crispy edges and soft center are perfect for diving into that rich, flavorful chili.
- Soup’s On: On those chilly evenings, nothing beats a warm bowl of soup or stew. These cornbread cakes are great for dipping into a steaming bowl of chicken and dumplings, beef stew, or a spicy gumbo. They’re just the thing to soak up all that delicious broth!
How To Store & Reheat Fried Cornbread
Once your cornbread cakes have cooled down, store them in an airtight container and tuck them in the fridge to keep them fresh. If you’ve got a bunch, layer them with parchment or wax paper to prevent sticking.
When you’re ready to enjoy their corny goodness again, you’ve got options for reheating. For that just-cooked taste, warm them up in a skillet over medium heat for a couple of minutes on each side – this will bring back their delightful crispiness. Or, for a quick fix, a few seconds in the microwave will do, but they won’t be as crispy.
How Long Will Southern Fried Cornbread Last In The Fridge?
These little golden delights are best enjoyed within a couple of days. Kept in the fridge, they’ll stay good for about 3 to 4 days. It’s a quick window, but let’s be honest, they’re so good they’re unlikely to last that long!
Can I Freeze These Easy Fried Cornbread Patties?
For those of you who love to plan ahead, yep, you can freeze these beauties! Wrap them individually in plastic wrap and then put them in a freezer bag. They’ll keep well for about 2-3 months. When the craving hits, just thaw them out and reheat.
Frequently Asked Questions
Can I make the batter in advance?
Absolutely! You can whip up the batter a day ahead and store it in the fridge, tightly covered. Just give it a good stir before you start frying, as some separation might occur.
How do I know when it’s time to flip the cakes in the skillet?
Look for the edges to become golden brown and crispy, and for bubbles to form on the top surface. This is usually a good sign that it’s time to flip. Use a spatula to gently turn them over and cook the other side until golden and remember, do it with confidence! A quick, smooth motion works best.
Is there a way to make this fried cornbread recipe gluten-free?
Sure thing! You can easily make these gluten-free by swapping out the self-rising flour with your favorite gluten-free flour blend. Just remember to add a gluten-free baking powder to keep that lovely rise.
Once you’ve tried this Fried Cornbread you’ll be making excuses to cook it for breakfast, lunch, and maybe even a sneaky midnight snack. It’s so tasty that you might want to keep it all to yourself – and I wouldn’t blame you one bit! Enjoy the warmth, the crispiness, and all the joy they bring to your table.
More Cornbread Recipes
- Southern Cornbread Recipe
- The Ultimate Southern Hot Water Cornbread Recipe
- Honey Cornbread
- Pumpkin Cornbread
- Sweet Potato Cornbread
- Cornbread Salad
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Fried Cornbread
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Equipment
Ingredients
- 1 ½ cup cornmeal
- ½ cup self-rising flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil divided
Instructions
- In a large bowl, combine the cornmeal, self-rising flour, baking powder, salt, and sugar and mix evenly with a fork.
- In a measuring cup, add buttermilk and egg and mix to combine. Pour wet mixture into bowl of the dry ingredients and mix until there are no more visible dry ingredients. This will look like a dough more than a batter.
- Add first ¼ cup vegetable oil to 10-inch skillet and heat over medium heat. Portion a heaping tablespoon of dough into the oil, cooking three or four at a time in each batch. Cook until golden brown, about 2-3 minutes, then flip carefully and cook an additional 2-3 minutes on the other side.
- Remove from oil and drain on a paper towel-lined plate, while cooking remaining cornbread. About halfway through the batches, you will need to add the remaining ¼ cup to the skillet to continue cooking.
- Once all cooked, serve immediately as an appetizer or side.
Notes
- Skillet Temp is Key: To get that southern fried cornbread just right, it’s crucial to have your skillet at the perfect temperature. You want it hot enough to sizzle as the batter hits the pan, but not so hot that it smokes or burns the cakes. A medium heat usually does the trick, but if you’re unsure, test it with a small drop of batter.
- Keep ‘Em Small: When spooning your batter into the skillet, resist the urge to make super wide cakes. Smaller cornbread cakes not only cook more evenly but are also easier to flip without breaking. Think silver dollar pancakes – that’s about the size you’re aiming for.
- Let the Batter Rest: This might be tough when you’re eager to dig in, but giving your batter a lil’ rest time before cooking is a game-changer – about 10 minutes should do. This rest allows the cornmeal to properly absorb the liquids, leading to a more tender texture in your finished fritters.
- Don’t Overcrowd the Skillet: Give each cake its space to bask in the heat! I know it’s tempting to try and speed up the process by cooking as many cakes as possible at once, but overcrowding the skillet will drop the temperature and lead to uneven cooking.
- Drain Well: After each batch, take a moment to let your fried cornbread drain on a paper towel-lined plate. This simple step will wick away any excess oil, leaving you with a crisper, lighter texture. Plus, nobody wants overly greasy cornbread!
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Can I use butter in the batter and to fry them ?
Sure! Let me know how they turn out.
Can’t wait to try your recipe for Thanksgiving. The recipe calls for plain cornmeal. Did you use white or yellow plain cornmeal in your recipe?
You can actually use either. I used yellow in the photos.
It was a cool recipe but a bit too salty for me. Next time, I will try the 1/2 tsp-it could have been my fault as i did not have kosher salt on hand. adding another star for that reason. i will try it with kosher salt and see if that makes a difference, if it does, I will add the fifth star as it was perfect texture and everything else.it reminded me of the fried cornbread my grandmother used to make. solid recipe and tips 🙂
You can for sure adjust the salt level to your tastes!
I’m going to try these tonight
Hope you enjoy! Let me know what you think when you make them!
These were so good! My husband remembers having these as a kid so they were a big hit with him.
Yay!! Happy to hear that it helped spark the memories!
Yessssssssss
I hope you loved it.
I grew up with fried cornbread made with Aunt Jemima’s cornmeal mix, (which means it already has the flour and other ingredients to make it rise,)and milk. I was out of cornmeal mix, but had yellow cornmeal and tried your recipe and they were awesome, maybe even better than my grandma‘s.
Awe!! Thanks, doll!
It is called hot water cornbread, four simple ingredients, cornmeal, garlic powder, sugar and water. That’s it that’s all.
Hi Kelly, I actually have a hot water cornbread recipe, this recipe is for fried cornbread.
Good recipe. Thanks
You’re so welcome, Stephanie!
Can u use milk if no buttermilk
Yep! Or you can make your own buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of whole milk and letting it sit for about 10 mins.
Yu can use milk but add a tsp of white vinegar to milk til thick
Can u us÷ self rising cornmeal
Hi Suzette!! I have not made this recipe using self rising cornmeal so I am not sure.