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Southern Skillet Fried Cornbread (Hoecakes)

Close-up of three golden brown fried cornbread patties stacked on a light plate, showing a fluffy interior.
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Make classic Southern fried cornbread with crispy golden edges and a tender, fluffy inside. This easy skillet recipe delivers true comfort food flavor.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil, plus more for frying

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
  2. In a separate small bowl, whisk together the buttermilk and egg.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix. A few lumps are fine.
  4. Place a 10-inch cast iron skillet over medium heat. Add about 1/4 inch of vegetable oil to the skillet. Heat the oil until it shimmers, about 3 to 5 minutes.
  5. Carefully drop the batter by 1/4 cup measures into the hot oil, flattening slightly with the back of a spoon to form patties (hoecakes). Do not crowd the pan.
  6. Fry for 3 to 4 minutes per side, until the cornbread is deep golden brown and crispy on the edges.
  7. Remove the fried cornbread patties from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
  8. Serve immediately with butter, honey, or alongside your favorite comfort food sides like beans or greens.

Notes

  • For the best texture, make sure your oil is hot enough before adding the batter. If the oil is too cool, the cornbread will absorb too much grease and become heavy.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • This recipe works well with old fashioned cornbread techniques for a fluffy center.

Nutrition

Find it online: https://blissbatter.com/fried-cornbread-southern-skillet-hoecakes/