Fried Cornbread

This fried cornbread is shallow fried in a skillet until the edges are golden and crisp while the center stays soft and fluffy. The batter is made with yellow cornmeal, flour, buttermilk, egg, and baking powder, with just enough flour to give the cornbread structure without taking away from the cornmeal texture.

The batter is slightly thicker than pancake batter, so each scoop naturally forms a small round cornbread patty in the pan. Keeping the oil around 300°F is important—the heat needs to be high enough to crisp the outside without letting the batter soak up oil, but not so hot that the outside gets dark before the center has time to cook.

How to Make Fried Cornbread

1. Mix the dry ingredients. In a large bowl, combine the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
2. Mix the wet ingredients. In a separate bowl, whisk together the egg and buttermilk.
3. Make the batter. Pour the wet ingredients into the dry ingredients and mix until combined. The batter should be slightly thicker than pancake batter but still easy to scoop.
4. Heat the oil. Add enough vegetable oil to coat the bottom of a cast-iron skillet or frying pan. Heat over medium heat, aiming for around 300°F. Drop a small amount of batter into the oil to test it—it should begin to sizzle without frying aggressively.
5. Add the cornbread. Scoop about 2 tablespoons of batter into the skillet for each piece. Leave about an inch between them so they don’t spread into each other. They should form rounds roughly 3 inches across.
6. Watch for the edges to turn golden. The surface may bubble slightly like a pancake, but because this batter is thicker, the golden edges are the more reliable sign that it’s ready to flip.
7. Flip and press. Flip each piece once the first side is golden. Gently press the center with a spatula to flatten it slightly so the middle cooks through, then continue frying until the second side is golden.
8. Adjust the heat as you cook. Stay close to the skillet and raise or lower the heat when needed. Oil that’s too hot can brown or burn the outside before the center cooks, while oil that’s too cool can make the cornbread greasy. Add more oil between batches as needed.
9. Drain and serve hot. Transfer the fried cornbread to a wire rack for the crispiest result, or use paper towels for the traditional method. Serve while hot.

Is Fried Cornbread the Same as Hoecakes?

You may see similar skillet-cooked cornmeal cakes called hoecakes, cornbread patties, or fried cornmeal cakes. In my family, these have always simply been called fried cornbread.

This version uses a thick buttermilk batter that is shallow fried in a skillet rather than submerged in oil. Each scoop cooks into a small round patty with crisp golden edges and a fluffy center.

More Cornbread Recipes

• Jiffy Cornbread with Creamed Corn – Moist, fluffy cornbread made with Jiffy mix, creamed corn, and real honey.
• Honey Cornbread – Soft, tender cornbread with a light honey sweetness.
• Southern Cornbread Dressing – Homemade cornbread baked into a savory Southern dressing with celery, onions, and traditional seasonings.