Description
Make Southern Style Crispy Fried Cornbread, sometimes called Hoecakes. This recipe delivers a perfectly golden, crispy exterior with a light, tender inside. It is quick comfort food ready in minutes.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg
- 1/4 cup milk
- Vegetable oil or bacon grease, for frying
Instructions
- In a medium bowl, whisk together the cornmeal, flour, sugar, salt, and baking soda.
- In a separate bowl, whisk the buttermilk, egg, and 1/4 cup milk until combined.
- Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overmix; a few lumps are fine.
- Heat about 1/2 inch of oil or bacon grease in a large cast-iron skillet over medium-high heat until shimmering hot, about 375°F.
- Carefully drop batter by large spoonfuls (about 1/4 cup each) into the hot fat, flattening slightly with the back of the spoon to form a thin cake shape.
- Fry for 2 to 4 minutes per side, until deep golden brown and crisp.
- Remove the cornbread with a slotted spatula and place it on a paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite toppings.
Notes
- For extra crispiness, make sure your oil is hot before adding the batter.
- Bacon grease adds authentic Southern flavor.
- These cook fast, so watch them closely.
- Feel free to adjust the sugar to your taste preference.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Bread/Side Dish
- Method: Pan-Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cake
- Calories: Approx. 180
- Sugar: Approx. 2g
- Sodium: Approx. 300mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Varies
- Trans Fat: Trace
- Carbohydrates: Approx. 18g
- Fiber: Approx. 1g
- Protein: Approx. 4g
- Cholesterol: Approx. 30mg