Fried Cornbread, also known as Southern Hoe Cakes, is a classic Southern comfort food that is crispy on the outside and soft on the inside. These simple, golden cakes are perfect for soaking up soups, stews, or just enjoying with a dollop of butter and a drizzle of honey. Made with basic pantry ingredients, fried cornbread is easy to whip up and can be served as a delicious side for just about any meal. Whether you’re cooking for family or friends, this traditional recipe is sure to be a hit.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

• 1 cup cornmeal (yellow or white)
• 1/2 cup all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• Vegetable oil or bacon grease, for frying

Instructions

1. Mix the Dry Ingredients
   • In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt until well combined.
2. Combine Wet Ingredients
   • In a separate bowl, whisk together the buttermilk, egg, and melted butter.
3. Make the Batter
   • Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be thick but spoonable. If it’s too thick, add a splash more buttermilk.
4. Heat the Oil
   • In a large skillet, heat about 2 tablespoons of vegetable oil or bacon grease over medium heat until hot. The oil should be shimmering but not smoking.
5. Fry the Cornbread
   • Drop spoonfuls of batter into the hot skillet, flattening slightly with the back of the spoon to form small cakes. Cook for 2-3 minutes on each side, or until golden brown and crispy.
   • Remove the fried cornbread from the skillet and place on a plate lined with paper towels to drain any excess oil.
6. Serve
   • Serve the fried cornbread warm, with butter, honey, or alongside your favorite soup or stew.

Cook Notes & Tips

• Heat Control: Keep an eye on the skillet temperature to ensure the cakes cook evenly. If the oil gets too hot, the cornbread will burn before cooking through.
• Bacon Grease: For authentic Southern flavor, fry the cornbread in bacon grease instead of vegetable oil.
• Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

Recipe Variations

• Cheesy Cornbread: Add 1/2 cup of shredded cheddar cheese to the batter for a cheesy twist.
• Spicy Cornbread: Stir in 1 finely chopped jalapeño for a bit of heat.
• Sweet Cornbread: Increase the sugar to 3 tablespoons for a sweeter version, perfect for serving with breakfast or dessert.

Frequently Asked Questions (FAQs)

Q: Can I use self-rising cornmeal? A: Yes, if you use self-rising cornmeal, omit the baking powder, baking soda, and salt from the recipe.

Q: Can I make fried cornbread ahead of time? A: Fried cornbread is best enjoyed fresh, but you can make it ahead of time and reheat in a skillet or oven to regain its crispiness.

Q: What’s the best way to store leftovers? A: Store leftover fried cornbread in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to maintain the crispy texture.

Fried Cornbread (Southern Hoe Cakes) is a comforting, nostalgic dish that pairs perfectly with so many meals. Crispy, tender, and full of flavor, it’s easy to make and a fantastic way to elevate any dish. Whether served with savory stews or enjoyed with a drizzle of honey, these golden cakes are sure to bring a taste of Southern charm to your table. Give this recipe a try and experience the simple, delicious pleasure of homemade fried cornbread!