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The Best Southern Skillet Fried Cornbread (Hoecakes)

A stack of four golden-brown, thick rounds of fried cornbread, with the top piece broken open to show the crumb.
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Make authentic Southern fried cornbread that achieves a crispy outside and a tender, soft inside. These easy hoecakes are shallow pan-fried to golden perfection in about 25 minutes.

Ingredients

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

Instructions

  1. In a medium bowl, whisk together the cornmeal, flour, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk and egg together until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix the batter. Stir in the 1/4 cup of vegetable oil.
  4. Heat about 1/4 inch of vegetable oil in a large cast-iron skillet over medium-high heat until the oil shimmers, about 350 degrees Fahrenheit.
  5. Drop the batter by 1/4 cup measures into the hot oil to form patties (hoecakes). Do not overcrowd the skillet.
  6. Fry for 2 to 3 minutes per side, until deep golden brown and crispy on the edges.
  7. Remove the fried cornbread patties from the oil and place them on a wire rack or a plate lined with paper towels to drain excess grease.
  8. Serve immediately with butter, honey, or your favorite savory side dish.

Notes

  • For extra crispy edges, make sure your oil is hot enough before adding the batter.
  • Serve these cornmeal pancakes alongside chili, collard greens, or BBQ for a true taste of Southern cooking classics.
  • To serve sweet, top with honey butter or jam.

Nutrition

Find it online: https://devourdish.com/best-southern-fried-cornbread-recipe/