Hi there, and thank you so much for stopping by! If you’re here, I’m guessing you already know there’s something truly magical about a skillet and some cornmeal. Fried cornbread, my friend, is not just a Southern side — it’s a golden, crispy hug on a plate.
Today, I’m walking you through a tried-and-true recipe that turns basic pantry ingredients into something unforgettable. Whether you’re serving it with chili, cozying up with a bowl of soup, or sneaking one fresh from the skillet with a drizzle of honey — this fried cornbread is going to steal your heart (and maybe your dinner spotlight!).
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🌽 What Is Fried Cornbread?
Fried cornbread — also known in the South as hoecakes or corn cakes — is a savory, pan-fried version of the traditional baked variety. The batter is scooped or spooned into a hot skillet and fried until the edges are deliciously crispy, while the inside stays fluffy and warm.
No oven. No fuss. Just skillet-fried, buttery bliss.
💛 Why You’ll Fall in Love with This Recipe
- Super quick: Just mix, fry, and eat!
- Crispy outside, soft inside: That texture combo is everything.
- Versatile: Pair it with savory stews or sweeten it up with honey.
- Crowd-pleaser: Everyone from toddlers to grandmas loves these.
- Pantry-friendly: Uses ingredients you likely already have.
🧈 What It Tastes Like
Fried cornbread is crispy at the edges, with a tender, buttery middle and a slightly grainy bite from the cornmeal. There’s a subtle sweetness (if you add a touch of sugar), but it's the crunch-meets-comfort that’ll keep you coming back.
Think of it as the love child of a pancake and a hushpuppy, and yes — it’s just as amazing as that sounds.
🛒 Ingredients You’ll Need
Makes 8–10 small cakes
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tbsp sugar (optional, for light sweetness)
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 1 large egg
- 2 tbsp melted butter
- Vegetable oil, for frying
💡 Pro Tip: Want a deeper corn flavor? Try medium or coarse ground cornmeal. Prefer tender and smooth? Go fine-ground.
🧰 Tools You’ll Need
- Mixing bowl
- Cast iron skillet or heavy-bottom frying pan
- Spatula
- Measuring cups and spoons
- Paper towels (for draining)
🔄 Optional Add-Ins & Flavor Variations
- Savory: Chopped green onions, crumbled bacon, jalapeños, or shredded cheddar
- Sweet: Add cinnamon, nutmeg, or drizzle with maple syrup
- Spicy: Mix in smoked paprika or crushed red pepper flakes
- Crunchy: Stir in corn kernels for texture
👩🍳 Step-by-Step Instructions
Step 1: Make the Batter
In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until combined. The batter will be thick but scoopable.
Step 2: Heat the Oil
Pour about ½ inch of vegetable oil into a skillet and heat over medium. The oil is ready when a small drop of batter sizzles immediately on contact.
Step 3: Fry the Cornbread
Spoon about 2 tablespoons of batter into the hot oil for each cake. Flatten slightly with the back of a spoon for even cooking.
Cook 2–3 minutes per side, or until golden brown and crispy. Don’t crowd the pan — work in batches for the best results!
Step 4: Drain & Serve
Transfer fried cornbread to a paper towel-lined plate. Sprinkle with a little salt (or sugar!) while hot, and serve warm.
🍲 What to Serve with Fried Cornbread
- Chili or stew – the perfect sidekick to soak up flavor
- Collard greens or Southern beans – classic Southern pairing
- Barbecue meats – pulled pork, brisket, ribs
- Soup – especially creamy potato, tomato, or veggie soup
- Honey butter or maple syrup – if you're going sweet
💡 Tips for Fried Cornbread Success
- Don’t overmix the batter – it should be just combined for tender results
- Use cast iron if you can – it gives unbeatable crisp and even cooking
- Let the batter rest for 5–10 minutes before frying – it thickens slightly and improves texture
- Flip only once – wait until the edges are deeply golden
- Drain well to avoid greasy cakes
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days
- Freezer: Freeze cooled cakes in a zip-top bag for up to 2 months
- Reheat: Use a toaster oven or skillet — avoid the microwave to keep the crust crispy
ℹ️ Recipe Summary
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 8–10 small cakes
- Difficulty: Easy peasy
❓ Frequently Asked Questions
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour substitute or all cornmeal for a denser version.
What kind of oil is best for frying?
Use neutral oils with a high smoke point — like canola, vegetable, or peanut oil.
Can I make this dairy-free?
Substitute plant-based milk and use oil or dairy-free butter in place of regular butter.
Is this the same as hot water cornbread?
Not exactly! Hot water cornbread is typically made without flour or egg and uses boiling water instead of milk. It's a simpler, slightly denser cousin.
🥰 In Conclusion
Fried cornbread is proof that sometimes, the simplest things are the most soul-satisfying. It’s fast, it’s versatile, and it delivers that irresistible combo of crunchy, soft, buttery, and golden — all in one bite.
Whether you're making it for Sunday supper, weeknight chili night, or just to eat warm from the skillet with honey, this recipe is sure to become a go-to comfort classic.
🌾 More Cornbread Creations to Try
- Sweet Skillet Cornbread with Honey Butter
- Jalapeño Cheddar Cornbread Muffins
- Buttermilk Cornbread with Corn Kernels
📸 Show Off Your Skillet Skills!
Tried this recipe? I’d love to see it!
📌 Snap a photo and tag me on Pinterest or Instagram.
💬 Drop a comment: Are you a sweet or savory cornbread fan?
📊 Nutritional Info (Per Cake – Approximate)
- Calories: 150
- Fat: 7g
- Carbs: 18g
- Protein: 3g
- Sugar: 1g
- Fiber: 1g
Note: Nutritional values vary based on oil absorption and batter size.
Fried Cornbread
Ingredients
Method
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until combined. The batter will be thick but scoopable.
- Pour about ½ inch of vegetable oil into a skillet and heat over medium. The oil is ready when a small drop of batter sizzles immediately on contact.
- Spoon about 2 tablespoons of batter into the hot oil for each cake. Flatten slightly with the back of a spoon for even cooking.
- Cook 2–3 minutes per side, or until golden brown and crispy. Don’t crowd the pan — work in batches for the best results!
- Transfer fried cornbread to a paper towel-lined plate. Sprinkle with a little salt (or sugar!) while hot, and serve warm.
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