Description
This fried cornbread recipe delivers crisp, golden edges and a tender, fluffy center—the true taste of Southern comfort. Whether you call them hoecakes or corn pones, these skillet-fried gems pair perfectly with stews, greens, or a drizzle of honey at breakfast.
Ingredients
1 cup yellow cornmeal (medium grind for texture)
¼ cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 tbsp sugar (optional)
1 cup buttermilk (or milk + 1 tbsp vinegar)
1 large egg
Oil or bacon grease, for frying
Instructions
Mix Dry Ingredients
In a medium bowl, whisk cornmeal, flour, baking powder, salt, and sugar.Combine Wet Ingredients
In a separate bowl, beat egg with buttermilk. Stir into dry mix just until combined. Let the batter rest for 5–10 minutes.Heat Skillet
Add 2–3 tbsp oil or bacon grease to a cast iron skillet over medium heat. When a drop of batter sizzles, the oil is ready.Fry the Cornbread
Scoop batter (about ¼ cup per cake) into the skillet and gently flatten. Fry 2–3 minutes per side or until golden brown. Work in batches, wiping and re-oiling the pan between each.Drain and Serve
Transfer to paper towels to drain. Serve warm with butter, syrup, honey, or your favorite toppings.
Notes
- Use bacon fat for extra flavor and authenticity.
- Add-ins: shredded cheddar, jalapeños, green onions, or crumbled bacon.
- For a sweeter version, increase sugar to 2 tbsp and serve with cinnamon butter or molasses.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 hoecake
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg